1 Research Associate.
2 Associate Professor, Dept. of Foods and Nutrition.
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431402, India
*Part of the M.Sc. (Hom. Sci.) Thesis Submitted by the first author.
Each method of cooking affects the nutrient, content of the prepared recipes independently. Though the base material in the preparation of various recipes is same, the nutrient output of the recipes would be differing. Maharashtrians consume variety of foods prepared by different cooking procedures: In the present study four recipes, i.e. narall bhat, plain khichadi, sakhar bhat and vang; bhat, prepared by the application of boiling procedure, were randomly selected. The results revealed that, crude protein and total minerals were high in plain ‘khichadi, crude fat in narali bhat and crude fibre in vangi bhat. Calcium, copper and manganese were high in vangi bhat, whereas phosphorus and zinc were high in plain khichadi. Vitamin C was high in vangi bhat.
