The Indian Journal of Nutrition and Dietetics

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Effect of Cooking and Processing on Protein Quality of Bengal Gram, Green Gram and Horse Gram


Affiliations
1 College of Home Science, A.P. Agricultural University, Bapatia, Andhra Pradesh, India
2 Discipline of Biochemistry and Applied Nutrition, Central Food Technological Research Institute, Mysore - 510013, India
     

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Legumes are prepared for consumption in several ways such as whole legume, dhal and legume flour. The most common method for consumption is cooking the dhal in water. Steaming or pressure cooking, roasting and puffing are also conventional methods of preparation before consumption.
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Abstract Views: 238

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  • Effect of Cooking and Processing on Protein Quality of Bengal Gram, Green Gram and Horse Gram

Abstract Views: 238  |  PDF Views: 2

Authors

Vijaya Khader
College of Home Science, A.P. Agricultural University, Bapatia, Andhra Pradesh, India
S. Venkat Rao
Discipline of Biochemistry and Applied Nutrition, Central Food Technological Research Institute, Mysore - 510013, India

Abstract


Legumes are prepared for consumption in several ways such as whole legume, dhal and legume flour. The most common method for consumption is cooking the dhal in water. Steaming or pressure cooking, roasting and puffing are also conventional methods of preparation before consumption.