Research Papers/Topics in Food Science And Nutrition

Proximate Analysis of Processed and Unprocessed Samples for Development of Quality Composite Flour

The present investigation was carried out in the Department of Food Science and Nutrition at Mangalore University, Konaje, Mangalore (Karnataka) during 2017-18. To develop quality composite flour, ingredients like; whole wheat (Triticum aestivum), little millet (Panicum sumatrense), moth bean (Vigna aconitifolia) and mango ginger (Curcuma amada) were used. The samples were divided into two categories i.e. batch 1 consisting of washed and sundried whole wheat, little millet, moth bean ...