Nutritional Evaluation of Kalitur (Glycine Max) Protein and their Major Fractions

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Authors

  • Y. K. Sharma
     Department of Food Science and Technology and Central Food Technological Research Institute, Mysore ,IN
  • N. Subramanian
     Department of Food Science and Technology and Central Food Technological Research Institute, Mysore ,IN

Abstract

Kalitur is an indigenous black soy bean variety grown in Madhya Pradesh (M.P.) India for a long period. This native variety is marketed under the traditional names Bhatt, Kulthi, and Kalitur. The seeds are small in size as compared to yellow variety, Bragg. Being an indigenous material it has wide adaptability among the farmers of M.P. The Kalitur production amounts to 60 per cent of the total production of soybean (1.5 million tonnes).

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Published

1991-02-01

How to Cite

Sharma, Y. K., & Subramanian, N. (1991). Nutritional Evaluation of Kalitur (Glycine Max) Protein and their Major Fractions. The Indian Journal of Nutrition and Dietetics, 28(2), 41–45. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/8182

Issue

Volume 28, Issue 2, February 1991

Section

Original Articles

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