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Processing and Utilisation Of Food Grains.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11965/
 
Title Processing and Utilisation Of
Food Grains.
 
Creator Manjari, Singh
 
Subject 08 Grains
05 Processing and Engineering
 
Description Grains have been the most important food source constituting approx.60-70%
carbohydrate of total food intake. Different grains form staple diets of people in
different parts of the country. Whole grains are now recognized as an important
source of fiber and other micro-nutrients like trace minerals, vitamins etc. Other
than staple food, grain is processed to yield various food products which has
greater acceptance by consumer as they appear to be more attractive in terms of
colour, texture and flavour. The present dissertation has been focused on current
status of different grains used as food, importance of grains, classification of
grains, processing and products made from them and machineries required for
processing and utilizing them. All these gathered knowledge will help to develop
newer products with enhanced properties in further research work. The
subsequent sections include description of use of different grains to make
varieties of grain products and recent advancement of research on grains as well.
 
Contributor Sila, Bhattacharya
 
Date 2013
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11965/1/09%20-%20PROCESSING%20AND%20UTILSATION%20OF%20FOOD%20GRAINS.pdf
Manjari, Singh (2013) Processing and Utilisation Of Food Grains. Masters thesis, University of Mysore.