Effect of Processing on the Proteins of Arhar Dal (Cajanus cajan)


Affiliations

  • Defence Food Research Laboratory, Mysore, India

Abstract

In an Indian vegetarian diet, arhar dal is one of the common ingredients for the supply of dietary proteins. One of the desirable qualities in a dal is its short and easy cooking time and the usage of arhar dal as a component of diet can be enhanced by processing it to reduce its cooking time without altering its physical appearance, nutritive value or keeping qualities. Bhatia et al have described procedures for processing of the dal to reduce its cooking time.

Subject Discipline

Alternative Medicine

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