Extrusion-cooking is increasing popularity in the global agro-food processing industry,
particularly in the food and feed sectors. Extrusion cooking is a high-temperature, short-time …

Partially defatted soy-dhal was blended with refined wheat flour and cereals ie, sorghum,
maize, and rice, to develop three types of noodles which were evaluated for their …

Malnutrition is the greatest threat to global public health. It has estimated that 178 million
children are malnourished around the World. Whereas 40 per cent children are found under …

Various food‐processing techniques like malting, roasting, soaking, germination,
fermentation, etc. are known to enhance nutritive value and acceptability of different food …

Malnutrition is a global health issue. It imposes a toll on child mortality, 53 per cent of deaths
in children under 5 years in age are due to nutrition related in worldwide. It may be due to …

Malnutrition is common among patients with tuberculosis. A high protein high calorie diet
with high vitamins and minerals is often recommended for tuberculosis patients. The present …

Protein deficiency is one of the biggest nutritional problems in the developing countries.
Soybean is the richest source of protein can be supplemented to traditional chapattis which …

Ready-to-eat snack food chakli was prepared using sorghum, pearl millet and finger millet
with defatted soy-flour and medium fat soy flour. Developed product was analysed for …

Malnutrition is the greatest world health problem, more than 50 per cent of the children are
found undernourished world wide. Hence supplementary feeding must be the additional …

To combat malnutrition supplementary feeding programmes are the emerging need in under
nutrition for vulnerable segment in the population. Supplementary feeding must be the …