Nutritional availability from traditional food combinations of rural punjab
2000
Bains, K. | Kawatra, B.L. | Kaur, M. (Punjab Agricultural University, Ludhiana (India). Department of Food and Nutrition)
Four Punjabi traditional food combinations viz. chapati+moong moth dhal, maize roti+sarson saag, kheer+pura and methi roti+curd were analysed for their nutritional profile. The protein and available lysine contents were found to be maximum in chapati+moong moth dhal and lowest in kheera+pura combination. Fat content was highest in kheer+pura (10.84%) and lowest in methi roti+curd (5.4%). The ash content was found to be maximum in maize roti+sarson saag and minimum in chapati+moong moth dhal combination. Out of all the combinations, maize roti+sarson saag had the maximum iron, zinc and copper contents viz., 6.8, 2.74 and 0.81 mg/100g, respectively. Kheer+pura was found to have the maximum total and available calcium contents. The maximum phenol (402 mg/100g) and phytin phosphorus (55.2 mg/100g) contents were found in maize roti+sarson saag combinatio which may affect the availability of minerals.
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