The Indian Journal of Nutrition and Dietetics

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Effect of Germination on the Levels of Pectins, Phytins and Minerals in Three Selected Legumes


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1 Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, India
     

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Legumes are the most commonly used plant food materials in our country. They are the primary source of dietary proteins' and other nutrients.
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Abstract Views: 286

PDF Views: 2




  • Effect of Germination on the Levels of Pectins, Phytins and Minerals in Three Selected Legumes

Abstract Views: 286  |  PDF Views: 2

Authors

Janabai Giri
Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, India
R. Parvatham
Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, India
K. Santhini
Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, India

Abstract


Legumes are the most commonly used plant food materials in our country. They are the primary source of dietary proteins' and other nutrients.