Browsing DEPARTMENT OF NUTRITION & FOOD ENGINEERING by Subject "Nutritional composition"

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Preparation and proximate analysis of gluten free cookies by using different percentage of Moong Dal and wheat flour blends.

Islam, Tania (Daffodil International University, 2024-01-15)

Using combinations of moong dal and wheat flour, the current study's goal was to make gluten-free cookies and do a proximate analysis on them. Moong dal (Vigna radita L.) is a cereal grain variety that is grown for its ...
Proximate Analysis of the Seed of Pterygota alata

Sosy, Nafisa Tabassum (Daffodil International University, 2021-06-20)

Present study aimed to analyze the seed of Pterygota alata that is commonly known as Buddha coconut. The seed of Pterygota alata was analyzed to establish its nutritional composition. The result of the proximate analysis ...

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