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- W2068786411 abstract "Micronutrients are gaining much importance in recent years and their deficiencies are recognized as major public health problems in many developing countries. The effect of processing (roasting and malting) on the micronutrients content of s-carotene, iron, copper, manganese and zinc in each of five cultivars of durum and dicoccum wheat, was studied. The flour blends (50:25:25) of durum, dicoccum and malted ragi (finger millet) with dehydrated leaf </emph>powders of drumstick (cassia), fenugreek, gogu (a green leafy vegetable) and shepu (dill) was tested for acceptability in chapatti making (an Indian unleavened bread). The composite flour was modified for ideal protein energy ratio. The most accepted leaf powder was tested for maximum level of incorporation. The developed enriched flour mix was tested for nutrient composition, supplementary effect on nutritional status and storage qualities. The mean s-carotene, iron, copper, manganese and zinc content of wheat cultivars were 5.35 ppm, 7.20, 2.93, 6.34 and 2.70 mg/ 100 g, respectively. Roasting decreased (8.62%) and malting enhanced (22.18%) s-carotene content while there was no significant influence o</emph>n mineral contents. The composite flour with soybean (10g) had ideal protein energy ratio (12.00) for adolescent girls. The chapattis from composite flour with addition of 10g of dehydrated drumstick leaf powder was well accepted. The developed product had high protein, fat, fibre, s-carotene and mineral contents. Consumption of 60g of enriched flour in the form of chapatti provided recommended daily requirements of s-carotene (125%), copper (104%), manganese (141%), fat (72%), calcium </emph>(32%), iron (19%), protein (15%), energy (15%) and zinc (10%) for an adolescent girl. Consumption of enriched flour for 45 days by adolescent girls improved the hemoglobin and serum retinal levels, the improvement being more pronounced compared to wheat flour supplementation. The enriched flour in aluminum box could be stored well for more than one month at ambient conditions. The developed flour was nutridense convenient mix and can be commercialized to improve the nutritional status of vulnerable group." @default.
- W2068786411 created "2016-06-24" @default.
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- W2068786411 date "2004-01-01" @default.
- W2068786411 modified "2023-09-27" @default.
- W2068786411 title "Micronutrient Contents of Durum (Triticum dicoccum) and Dicoccum (Triticum durum) Wheat Varieties and Development of Micronutrient Dense Composite Flour Mix" @default.
- W2068786411 doi "https://doi.org/10.13031/2013.16946" @default.
- W2068786411 hasPublicationYear "2004" @default.
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