Production of Quick-Cooking Moth Bean (Phaseolus aconitifolius Jacq):IV. Functional Properties of Flours

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Authors

  • V. D. Pawar
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402 ,IN
  • U. M. Ingle
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402 ,IN

Abstract

Moth bean (Phaseolus aconitifolius Jacq) is an important source of proteins, vitamins and minerals and therefore this bean has been identified as one of the potential food sources of the future by the National Academy of Sciences of the United States of America. But like many other legumes, moth bean have several undesirable attributes such as prolonged cooking time required and number of antinutritional factors.

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Published

1988-01-01

How to Cite

Pawar, V. D., & Ingle, U. M. (1988). Production of Quick-Cooking Moth Bean (<i>Phaseolus aconitifolius</i> Jacq):IV. Functional Properties of Flours. The Indian Journal of Nutrition and Dietetics, 25(1), 18–25. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/13652

Issue

Volume 25, Issue 1, January 1988

Section

Original Articles

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