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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 7, Issue:3, March, 2018
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2018.7(3): 1224-1229
DOI: https://doi.org/10.20546/ijcmas.2018.703.144


Development and Evaluation of Value Added Roasted Maize Flour
Subha Roy1*, Usha Singh1, Ravish Chandra2 and Pramila Prasad3
1Department of Food and Nutrition, College of Home Science, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur (848125), India
2Department of soil and Water Engineering, College of Agricultural Engineering, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur (848125), India
3Department of Home Science, Tilka Manjhi Bhagalpur University, Bhagalpur (848), India
*Corresponding author
Abstract:

Maize is an important coarse grain cereal in Bihar. Nutrition security in rural areas of Bihar can be achieved through development and evaluation of value added roasted maize flour over traditional roasted maize flour. Value added roasted maize flour was rich source of macronutrients such as energy (351 kcal /100g) and protein (14.10g/100g) and micronutrient such as calcium (106mg/100g), carotene (139.50µg/100g), Riboflavin (0.13mg/100g) and niacin (2.25mg/100g).


Keywords: Bihar, Roasted Maize Flour, Micronutrient, Value Added

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How to cite this article:

Subha Roy, Usha Singh, Ravish Chandra and Pramila Prasad. 2018. Development and Evaluation of Value Added Roasted Maize Flour.Int.J.Curr.Microbiol.App.Sci. 7(3): 1224-1229. doi: https://doi.org/10.20546/ijcmas.2018.703.144
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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