The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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


Affiliations
1 Department of Food Science and Technology and Central Food Technological Research Institute, Mysore, India
     

   Subscribe/Renew Journal


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).
User
Notifications

Abstract Views: 242

PDF Views: 2




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

Abstract Views: 242  |  PDF Views: 2

Authors

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

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).