The Indian Journal of Nutrition and Dietetics

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Available Lysine in Cooked Pulses


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1 Department of Chemistry. University of Kalyani, Kalyani 741235, India
     

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In India pulses are recognised as one of the most important sources of edible vegetable proteins, which are taken in the form of ' dahl'. To prepare 'dahl', pulses are boiled with sufficient quantity of water for nearly half an hour.
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  • Available Lysine in Cooked Pulses

Abstract Views: 275  |  PDF Views: 0

Authors

Shompa Datta
Department of Chemistry. University of Kalyani, Kalyani 741235, India
Saul C. Datta
Department of Chemistry. University of Kalyani, Kalyani 741235, India

Abstract


In India pulses are recognised as one of the most important sources of edible vegetable proteins, which are taken in the form of ' dahl'. To prepare 'dahl', pulses are boiled with sufficient quantity of water for nearly half an hour.