The Indian Journal of Nutrition and Dietetics

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Production of Quick-Cooking Moth Bean (Phaseolus Aconitifolius Jacq) : III Effect of Soaking on Activity Trypsin Inhibitor


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

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Moth bean (Phaseolus aconitifolius Jacq) 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.
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  • Production of Quick-Cooking Moth Bean (Phaseolus Aconitifolius Jacq) : III Effect of Soaking on Activity Trypsin Inhibitor

Abstract Views: 231  |  PDF Views: 0

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) 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.