The Indian Journal of Nutrition and Dietetics

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Production of Quick-Cooking Moth Beans (Phaseolus aconitifolius Jacq) II Phytate Phosphorus and Minerals


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

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Food legumes serve as the main and cheap source of dietary protein in many parts of the world. They complement cereals in terms of amino acid balance. On an average, food legumes contain about 20-30 per cent protein on dry weight basis and provide about 350 calories of food energy per 100g. Food legumes are also economical sources of B-complex vitamins and minerals such as calcium, magnesium, iron, zinc and potassium.
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  • Production of Quick-Cooking Moth Beans (Phaseolus aconitifolius Jacq) II Phytate Phosphorus and Minerals

Abstract Views: 265  |  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


Food legumes serve as the main and cheap source of dietary protein in many parts of the world. They complement cereals in terms of amino acid balance. On an average, food legumes contain about 20-30 per cent protein on dry weight basis and provide about 350 calories of food energy per 100g. Food legumes are also economical sources of B-complex vitamins and minerals such as calcium, magnesium, iron, zinc and potassium.