Nutritive value of foods cooked in solar cooker
Conference
·
OSTI ID:139814
- Avinashilingam Inst. for Home Science and Higher Education for Women, Tamil Nadu (India)
This paper outlines the effects of solar cooking on the nutritive value of foods. Nutrients were measured in foods prepared in solar cookers and compared with those in foods prepared in pressure cookers. The foods prepared were parboiled rice, red gram dhal and beans, all foods commonly used in India. The prepared foods were analyzed for protein, minerals and vitamins and the results are presented in tables. It was concluded that solar cookers can be used satisfactorily for preparing cereals and legumes but do not perform well for seasoning, frying and making cheppatti.
- OSTI ID:
- 139814
- Report Number(s):
- CONF-9206399--
- Country of Publication:
- United States
- Language:
- English
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