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

Production of Quick-Cooking Moth Bean (Phaseolus aconitifolius Jacq):IV. Functional Properties of Flours


Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402, India
     

   Subscribe/Renew Journal


Moth bean (Phaseolus aconitifolius Jacq) is an important source of proteins, vitamins and minerals and therefore this bean has been identified as one of the potential food sources of the future by the National Academy of Sciences of the United States of America. But like many other legumes, moth bean have several undesirable attributes such as prolonged cooking time required and number of antinutritional factors.
User
Notifications

Abstract Views: 217

PDF Views: 1




  • Production of Quick-Cooking Moth Bean (Phaseolus aconitifolius Jacq):IV. Functional Properties of Flours

Abstract Views: 217  |  PDF Views: 1

Authors

V. D. Pawar
College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402, India
U. M. Ingle
College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402, India

Abstract


Moth bean (Phaseolus aconitifolius Jacq) is an important source of proteins, vitamins and minerals and therefore this bean has been identified as one of the potential food sources of the future by the National Academy of Sciences of the United States of America. But like many other legumes, moth bean have several undesirable attributes such as prolonged cooking time required and number of antinutritional factors.