Effect of Cooking and Processing on Protein Quality of Bengal Gram, Green Gram and Horse Gram

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Authors

  • College of Home Science, A.P. Agricultural University, Bapatia, Andhra Pradesh ,IN
  • Discipline of Biochemistry and Applied Nutrition, Central Food Technological Research Institute, Mysore - 510013 ,IN

Abstract

Legumes are prepared for consumption in several ways such as whole legume, dhal and legume flour. The most common method for consumption is cooking the dhal in water. Steaming or pressure cooking, roasting and puffing are also conventional methods of preparation before consumption.

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Published

1986-03-01

How to Cite

Khader, V., & Venkat Rao, S. (1986). Effect of Cooking and Processing on Protein Quality of Bengal Gram, Green Gram and Horse Gram. The Indian Journal of Nutrition and Dietetics, 23(3), 57–65. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/13286

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Original Articles

 

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