Evaluation of Different Moongbean (<I>Vigna radiata</I>) Genotypes for Physico-Chemical and Cooking Quality Characteristics

Authors

  • Department of Plant Breeding, Genetics & Biotechnology, Punjab Agricultural University, Ludhiana - 141004
  • Department of Plant Breeding, Genetics & Biotechnology, Punjab Agricultural University, Ludhiana - 141004
  • Department of Plant Breeding, Genetics & Biotechnology, Punjab Agricultural University, Ludhiana - 141004
  • Department of Plant Breeding, Genetics & Biotechnology, Punjab Agricultural University, Ludhiana - 141004

Abstract

Pulses are considered as a rich source of dietary protein for majority of people in the world. India is the largest producer and consumer of pulses in the world and accounts for 33 and 22 per cent of the global area and production of pulses as reported by Singh et al. Moongbean is an important food legume of many tropical and sub-tropical parts of world. It is very rich in high quality protein (25%), least producer of intestinal gas or flatulence and is most easily digestible among all the pulses. Preparations such as snacks (deep fried crunchies, cookies, breakfast buns), sprouts, noodles, biscuits, pinnies etc. are prepared from it, however it is primarily used as dhal (whole, split or husked).

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Published

2007-03-01

How to Cite

Sharma, S., Saxena, A. K., Bakhshi, A. K., & Brar, J. S. (2007). Evaluation of Different Moongbean (<I>Vigna radiata</I>) Genotypes for Physico-Chemical and Cooking Quality Characteristics. The Indian Journal of Nutrition and Dietetics, 44(3), 197–202. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6227

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Original Articles

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