Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, pa...

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Bibliographic Details
Main Authors: Navjot Kaur, Ramesh Kumar, Alla Singh, D. Shobha, Abhijit Kumar Das, Dharampaul Chaudhary, Yashmeet Kaur, Pardeep Kumar, Priti Sharma, Baljit Singh
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-11-01
Series:Frontiers in Nutrition
Subjects:
Quality Protein Maize
landrace
mineral content
amino acid
unleavened flat bread
Indian traditional flat bread
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.963368/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.963368/full

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