Effect of keeping time on nutritive value of meals

The study for the effect of keeping time on nutritive value of meals was conducted under the laboratory of food science and nutrition Deptt. and sensory qualities and nutrient content were estimated. The result found to be that moisture, ash, fat, protein percentage was higher in fresh condition meal in comparison to the 12 hour and 24 hour stored meal. But in the sample of dhal as for percentage was found higher in 24 hour storage meal in comparision to the 12 hour and fresh condition meal.