Enhancing the Nutritive Value of Barley Based Sattu by Soy-Fortification

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Authors

  • Deshpande Sumedha
     Soybean Processing and Utilization Centre, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal - 462 038 (M.P.) ,IN
  • P. C. Bargale
     Soybean Processing and Utilization Centre, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal - 462 038 (M.P.) ,IN
  • K. C. Joshi
     Soybean Processing and Utilization Centre, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal - 462 038 (M.P.) ,IN
  • Singh Vineeta
     Soybean Processing and Utilization Centre, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal - 462 038 (M.P.) ,IN
  • S. Varghese
     Soybean Processing and Utilization Centre, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal - 462 038 (M.P.) ,IN

Abstract

"Sattu" is a roasted flour mixture of cereal and pulse combination and used as 'ready-to-eat' snack food in most parts of India. It is a convenient and inexpensive food product, containing digestive and dietary constituents or principles of vital importance. Owing to its high nutritional value, long shelf life and excellent taste, sattu is a popular supplement food especially in rural India.

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Published

2004-04-01

How to Cite

Sumedha, D., Bargale, P. C., Joshi, K. C., Vineeta, S., & Varghese, S. (2004). Enhancing the Nutritive Value of Barley Based <I>Sattu</I> by Soy-Fortification. The Indian Journal of Nutrition and Dietetics, 41(4), 146–159. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6550

Issue

Volume 41, Issue 4, April 2004

Section

Original Articles

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