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Methods for Nutritional Quality Evaluation of Food Materials

Chapter

Abstract

A good and balanced-diet consists of all the nutrients required for the metabolism, viz., carbohydrates, protein, oils and fats, minerals and vitamins in right proportion as per the needs of different age groups. Cereals such as rice, wheat, maize and barley and millets provide protein and energy, while pulses and oilseeds are the rich sources of protein and energy, respectively. The diets based on cereals and pulses are generally deficient in one or the other nutrient. Protein-calorie malnutrition is wide spread among majority of population in developing countries. In order to effectively control protein-calorie malnutrition, it is essential to know the nutritional requirements as well as nutritive quality of various food grains. The presence of various anti-nutritional factors like proteolytic enzyme inhibitors, polyphenols, phytic acid and lathyrogens in cereals and pulses can result in impaired growth or produce acute and lethal effects and also reduce the availability of otherwise good proteins in the diet. The presence of excessive amounts of fibre and tannins (polyphenols) in cereals might be responsible for their reduced digestibility and lower biological value. Likewise, the quality of oil is also an important area concerning human health. The oilseed like mustard may have abnormal content of erucic acid or glucosinolates. Therefore, nutritional evaluation of food stuffs becomes important for ensuring good and healthy diet.

Keywords

Petroleum Ether Volumetric Flask Phytic Acid Conical Flask Cetyl Trimethyl Ammonium Bromide 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  1. 1.Biochemistry Laboratory Department of Crop ImprovementCSKHPKVPalampurIndia

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