Feasibility of introducing jowar in midday meal programmes a Study in Three Regions of Andhra Pradesh

Indian Journal of Social Work

Volumn 73, Issue 4, 2012, Pages 601-606

  Lakshmidevi, N ^a,b   Usharani, M ^a   Umadevi, K ^c   Kalpana, K ^a  

^a ANGRAU Rajendranagar   (India)

^b ACHARYA N G RANGA AGRICULTURAL UNIVERSITY   (India)

^c Department of Foods and Nutrition   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84886923729     PISSN: 00195634     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

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3. Ciacci, C, Maiuri, L., Caporaso, N., Bucci, C, Del Giudice, L., Rita Massardo, D.,Pontieri, P., DiFonzo, N., Bean, S.R.,Ioerger, B. andLondei, M.: Celiac disease: in vitro and in vivo safety and palatability of wheat-free sorghum food products, Clinical Nutrition, 26(6),799-805. 2007
4. Farrar, J.L., Hartle, D.K., Hargrove, J. L. and Greenspan, P. : A novel nutraceutical property of select sorghum (sorghum bicolor) brans: Inhibition of protein glycation, Phytotherapy Res, 22,1052-1056. 2008
5. National Nutrition Monitoring Bureau : Report of Second Repeat Survey: Rural, Hyderabad: Indian Council of Medical Research. 1999
6. Nutrition Foundation of India : A Report of the Workshop on "Mid-day meal Programmes in Schools in India: The Way Forward" held from July 31 2003 - August 1,2003 at India International Centre, New Delhi.
7. UNICEF : Girls Education in India Trends and Challenges,New delhi. 2003
8. Yang, L., Browning, J.D. and Awika, J.M.: Sorghum 3-deoxyanthocyanins possess strong phase ii enzyme inducer activity and cancer cell growth inhibition properties, Journal of Agricultural and Food Chemistry, 11, 2009 57(5), 1797-804.