Value Added Traditional Rice-Based-Snacks of Shillong and Coimbatore | Their Impact on the Undernourished ChildrenA Comparative Study

Gracedalyne Rose Shylla Passah

ISBN 10: 6204183400 / ISBN 13: 9786204183404

Published by LAP LAMBERT Academic Publishing, 2022

About this Item

Value Added Traditional Rice-Based-Snacks of Shillong and Coimbatore | Their Impact on the Undernourished ChildrenA Comparative Study | Gracedalyne Rose Shylla Passah | Taschenbuch | Englisch | 2022 | LAP LAMBERT Academic Publishing | EAN 9786204183404 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 122007032

Bibliographic Details

• Title: Value Added Traditional Rice-Based-Snacks of Shillong and Coimbatore | Their Impact on the Undernourished ChildrenA Comparative Study
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2022
• Language: English
• ISBN 10: 6204183400
• ISBN 13: 9786204183404
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 17D millimeters 220 millimeters width by 150 millimeters height by 17 millimeters depth
• Weight: 429 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

The research was conducted with the primary objective to study the value addition (nutritionally) of the popular traditional rice-based snacks (RBS) and evaluate the effectiveness of the supplementation of the same on the undernourished children. The four most popular traditional RBS of the respective cities were selected as inferred from a consumer survey. Pukhlien of Shillong and kozhukattai of Coimbatore were selected for supplementation. To enrich the protein content, adzuki beans (Vigna angularis) and Pearl millet (Penniselum glaucum) were considered for the Shillong snacks while green gram (Vigna radiata) was considered for the kozhukattai. Other ingredients such as jaggery cane (Saccharum officinarum), dried ginger (Zingiber officinale) powder, ground nuts (Arachi shypogaea) and raisins (Vitis vinifera) were also incorporated in the specific snacks prepared to enhance the flavor, aroma and to increase calorific content.