食品加工与技术杂志

抽象的

Effect of Processing and Drying Methods on the Nutritional Characteristic of the Multi-cereals and Legume Flour

Kumari PV and Sangeetha N

Cereals and legumes of today are more nutritious and healthful than ever before. Cereals and legumes processing is one of the oldest and the most essential part of all food technologies. Besides, it forms a large and indispensable component of the food production chain. The cereals and legume processing industry is as diverse as its range of products. Drying and dewatering plays an important role in food manufacturing and food processing activities worldwide often one of the last operations in the food processing. In this study three sets of ingredients were chosen they subject to different treatment and drying conditions. The results found that significant difference was observed in the nutritional composition of different treatment and different drying conditions. The developed composite mix has possessed to have good nutritional properties and it possess o have good health benefits. This mix can be used for further product development.