Supplementary value of vegetable milk curds in the diet of children.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2923/
BJN-10-54 |
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| Title |
Supplementary value of vegetable milk curds in the diet of children.
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| Creator |
Subramanyan, V.
Reddy, S. K. Moorjani, M. N. Gowri, Sur. Doraiswamy, T. R. Sankaran, A. N. Bhatia, D. S. Swaminathan, M. |
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| Subject |
23 Vegetables
03 Child nutrition |
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| Description |
One of the most important food problems of India and the Far East in general is the
provision of adequate amounts of milk and other dairy products in the diet of the
people. The per cuput daily consumption of milk in India has been estimated at
5.4 oz. (Agricultural Marketing Adviser to the Government of India, 1950), which is
inadequate as compared with the recommended minimum requirement of 10 oz. (Indian
Council of Medical Research: Nutrition Advisory Committee, 1944). With the prospects
of further increase in population, the milk shortage is likely to become very acute.
With a view to making up the shortage in the essential constituents, especially
protein, minerals and vitamins, various attempts have been made in India to prepare
palatable and adequately fortified milk substitutes from soya bean, groundnut and
other raw materials (De & Subrahmanyan, 1945 ; Desikachar & Subrahmanyan, 1949;
Nandi, Rajagopalan & De, 1953). More recently a method for large-scale production
of an improved type of vegetable milk has been standardized by Subrahmanyan,
Moorjani & Bhatia (1952). Metabolic studies with albino rats have shown that the
calcium in such a milk is well utilized (Moorjani & Subrahmanyan, 1950~a)n d that
the calcium-fortified milk possesses a marked supplementary value to the poor rice
diet (Moorjani & Subrahmanyan, 195ob).
Extensive consumer trials carried out by us (unpublished) in several parts of India
have shown that the lactic-fermented curd and buttermilk prepared from the vegetable
milk are highly acceptable and, for practical purposes, indistinguishable from similar
products made out of cow’s or buffalo’s milk. Feeding experiments conducted by us
(unpublished) on thousands of children in different areas in Mysore and Madras
States have further confirmed that the curd is easily assimilable and forms a good
supplement providing about 250 mg calcium daily at an intake of 8 oz. curd. As
further quantitative data are needed, a programme of feeding experiments with
children was undertaken in a local boarding home to study the supplementary value
of vegetable-milk curd to the diet.
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| Date |
1954
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2923/1/British_Journal_of_Nutrition%2C_Volume_14%2C_Issue_03%2C_Sep_1960%2C_pp_348.pdf
Subramanyan, V. and Reddy, S. K. and Moorjani, M. N. and Gowri, Sur. and Doraiswamy, T. R. and Sankaran, A. N. and Bhatia, D. S. and Swaminathan, M. (1954) Supplementary value of vegetable milk curds in the diet of children. British Journal of Nutrition, 8 (4). pp. 348-352. |
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