IJFANS International Journal of Food and Nutritional Sciences
ISSN PRINT 2319 1775 Online 2320-7876
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Transformative Impact of Food Additives in Breads
Volume 13 | Issue 4
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“Development and validation of an RP-HPLC method for the simultaneous estimation of praziquantel and ivermectin in bulk and combined tablet dosage form.”
Volume 13 | Issue 4
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BLACK APPLE: AN INSPECT OF ITS NUTRITIONAL AND MEDICINAL HEALTH BENEFITS
Volume 13 | Issue 4
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Evaluation of Career Competencies in Adolescent Students Based on their Stress Coping Strategies
Volume 13 | Issue 4
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Effect of Biostimulants (Azospirillum, Pseudomonas and Bacillus) on the growth and disease suppression of neem Azadirachta indica (A) juss.seedlings
Volume 13 | Issue 4
Effect of Fermentation on the Nutritive Value, Bioavailability of Minerals and Acceptability of Pearl Millet Idli
Main Article Content
Abstract
Millets form the main source of calories and protein in the driest and poorest regions of the world. They are widely cultivated and consumed in several forms after cooking. Millets are nutritionally superior to other staples. However, the presence of antinutrients like phytic acid, tannins and polyphenols reduces the bioavailability of minerals.
