Comparative analysis on nutritional composition of rice based traditional food products from selected local and newly introduced rice variety grown in Haryana state of India

Abstract

The present study was undertaken with the view to analyse the carbohydrates, mineral, In-vitro protein and starch digestibility of the rice based traditional food products like dosa, idli, utthapam, khichadi and rice biryani were prepared using selected localy grown permal (control variety and newly released HKR-48 rice variety were selected for the study. Total soluble sugars, reducing sugars, non reducing sugars and starch of biryani had significant (P