The Indian Journal of Nutrition and Dietetics

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Effects of SOAK Treatment to Legume Seeds on the Cooking Quality of Resultant Dhal


Affiliations
1 Department of Food Science and Technology, Mahatma Phule Agricultural University, Rahuri, 413 722, M. S, India
2 College of Agricultural Technology, Parbhani - 431 402. M. S, India
3 College of Agricultural Technology, Parbhani - 431 402. M. S., India
     

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Grain legumes are economic sources of proteins, carbohydrates, vitamins and minerals to the people of developing world. However, legume foods have lower utilization. This has been attributed to the presence of several anti-nutritional factors in legume seeds. Prolonged cooking time required prior to consumption is one of the constraints in legume acceptability.
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  • Effects of SOAK Treatment to Legume Seeds on the Cooking Quality of Resultant Dhal

Abstract Views: 242  |  PDF Views: 2

Authors

J. K. Chavan
Department of Food Science and Technology, Mahatma Phule Agricultural University, Rahuri, 413 722, M. S, India
D. M. Shere
College of Agricultural Technology, Parbhani - 431 402. M. S, India
H. K. Jawale
College of Agricultural Technology, Parbhani - 431 402. M. S., India
D. K. Salunkhe
Department of Food Science and Technology, Mahatma Phule Agricultural University, Rahuri, 413 722, M. S, India

Abstract


Grain legumes are economic sources of proteins, carbohydrates, vitamins and minerals to the people of developing world. However, legume foods have lower utilization. This has been attributed to the presence of several anti-nutritional factors in legume seeds. Prolonged cooking time required prior to consumption is one of the constraints in legume acceptability.