OPTIMIZATION OF PROCESS PARAMETERS FOR THE PREPARATION OF PEANUT SAUCE THROUGH FERMENTATION TECHNOLOGY 3661
| dc.contributor.advisor | Dr. P. R. Davara | |
| dc.contributor.author | VYAS VAIBHAV SHASHIKANT | |
| dc.contributor.other | 2050220019 | |
| dc.date.accessioned | 2024-01-01T16:53:24Z | |
| dc.date.available | 2024-01-01T16:53:24Z | |
| dc.date.issued | 2023-04 | |
| dc.description.abstract | Peanut, a major oilseed crop of India, is an important agricultural produce in India, especially in Gujarat. Peanut provides substantial amount of essential or beneficial components such as thiamine, riboflavin, nicotinic acid, vitamin E and all B vitamins except B12. It also contains phosphorus, calcium and iron. The protein available in the peanut has higher biological value. The cake of peanut obtained after extraction of oil is rich in protein, which can be used to prepare functional food. Wheat grain is a major consumable produce and the most important source of food. It contains higher amount of carbohydrates along with presence of protein, fiber, calcium, iron and many macro and micro-nutrients. Dietary fiber of the wheat grain is responsible to reduce the risk of cardio-vascular disease, type 2 diabetes and forms of cancer. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810205222 | |
| dc.language.iso | English | |
| dc.pages | 137 | |
| dc.publisher | JAU,JUNAGADH | |
| dc.relation.ispartofseries | 3661 | |
| dc.sub | Processing and Food Engineering | |
| dc.theme | OPTIMIZATION OF PROCESS PARAMETERS FOR THE PREPARATION OF PEANUT SAUCE THROUGH FERMENTATION TECHNOLOGY 3661 | |
| dc.these.type | M.Tech. | |
| dc.title | OPTIMIZATION OF PROCESS PARAMETERS FOR THE PREPARATION OF PEANUT SAUCE THROUGH FERMENTATION TECHNOLOGY 3661 | |
| dc.type | Thesis |