The Indian Journal of Nutrition and Dietetics

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Changes in Cooking Quality of Redgram Stored in Different Conditions


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1 Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, India
     

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Pulses are generally cultivated for household use and are stored till the next crop is harvested. Eighty-two per cent of the harvested pulses are stored at household level in traditional storage structures. Like other foodgrains pulses also, when stored, undergoes a natural phenomenon of aging that results in altering its quality. So, naturally the cooking quality of pulses will be affected.
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  • Changes in Cooking Quality of Redgram Stored in Different Conditions

Abstract Views: 270  |  PDF Views: 0

Authors

Usha Kumari
Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, India
N. S. Reddy
Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, India

Abstract


Pulses are generally cultivated for household use and are stored till the next crop is harvested. Eighty-two per cent of the harvested pulses are stored at household level in traditional storage structures. Like other foodgrains pulses also, when stored, undergoes a natural phenomenon of aging that results in altering its quality. So, naturally the cooking quality of pulses will be affected.