Effects of SOAK Treatment to Legume Seeds on the Cooking Quality of Resultant Dhal

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Authors

  • J. K. Chavan
     Department of Food Science and Technology, Mahatma Phule Agricultural University, Rahuri, 413 722, M. S ,IN
  • D. M. Shere
     College of Agricultural Technology, Parbhani - 431 402. M. S ,IN
  • H. K. Jawale
     College of Agricultural Technology, Parbhani - 431 402. M. S. ,IN
  • D. K. Salunkhe
     Department of Food Science and Technology, Mahatma Phule Agricultural University, Rahuri, 413 722, M. S ,IN

Abstract

Grain legumes are economic sources of proteins, carbohydrates, vitamins and minerals to the people of developing world. However, legume foods have lower utilization. This has been attributed to the presence of several anti-nutritional factors in legume seeds. Prolonged cooking time required prior to consumption is one of the constraints in legume acceptability.

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Published

1983-08-01

How to Cite

Chavan, J. K., Shere, D. M., Jawale, H. K., & Salunkhe, D. K. (1983). Effects of SOAK Treatment to Legume Seeds on the Cooking Quality of Resultant Dhal. The Indian Journal of Nutrition and Dietetics, 20(8), 249–254. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/13013

Issue

Volume 20, Issue 8, August 1983

Section

Original Articles

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