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P. Geervani ¹, F. Theophilus ²

Affiliations
1 College of Home Science, Andhra Pradesh Agricultural University, Hyderabad - 500 004, IN
2 Women's Christian College, Madras - 6, Tamil Nadu, IN

Abstract

Carbohydrates arc the major components of legumes. Starch is the chief form of carbohydrate in legumes. Information on the structure, composition and physical properties of legume starches may throw some light in understanding the differences in the biological utilization of protein.

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P. Geervani ¹, F. Theophilus ²

Affiliations
1 A. P. Agricultural University, Hyderabad, IN
2 Women's Christian College, Madras-6, IN

Abstract

Legumes comprise a large group of foods. The term pulse, bean and legume are commonly used to designate the decorticated or whole seeds of leguminous plants. Legumes are nutritionally important for their contribution of protein and B vitamins. The protein per cent of legumes varies between 18 to 32i. Sulfur amino acids are the first limiting amino acids in legumes followed by tryptophan. Legumes are poor sources of minerals. Calcium and iron content of legumes are quite variable ranging from 80 to 100 mg and 5 to 10 mg per cent respectively.

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