CONTENT AND IN VITRO AVAILABILITY OF PROTEINS AND IRON OF DIFFERENT FOODS MADE FROM WHEAT EFFECT OF SOME FOOD PREPARATION METHODS

摘要

Wheat (Triticum aestivum) is one of the staple cereals largely consumed in India in different forms like chapati, phulka, bread, biscuit, vermicelli, semolina etc. Literature evidence indicates that the nutritive value of wheat is more or less affected by the commanly used processing methods while preparing foods of wheat. But there is not much information to highlight the relative efficacy of different wheat foods in terms of availability of proteins and iron, Hence, the present study was designed to evaluate the nutritional quality of different processed foods of wheat in terms of availability of proteins and iron.