Effect of Processing on the Proteins of Arhar Dal (Cajanus cajan)

Jump To References Section

Authors

  • M. R. Tara
     Defence Food Research Laboratory, Mysore ,IN
  • T. N. Rawal
     Defence Food Research Laboratory, Mysore ,IN
  • M. V. Rama Rao
     Defence Food Research Laboratory, Mysore ,IN

Abstract

In an Indian vegetarian diet, arhar dal is one of the common ingredients for the supply of dietary proteins. One of the desirable qualities in a dal is its short and easy cooking time and the usage of arhar dal as a component of diet can be enhanced by processing it to reduce its cooking time without altering its physical appearance, nutritive value or keeping qualities. Bhatia et al have described procedures for processing of the dal to reduce its cooking time.

Downloads

Download data is not yet available.

Downloads

Published

1972-07-01

How to Cite

Tara, M. R., Rawal, T. N., & Rama Rao, M. V. (1972). Effect of Processing on the Proteins of Arhar Dal (<I>Cajanus cajan</I>). The Indian Journal of Nutrition and Dietetics, 9(4), 208–212. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10662

Issue

Volume 9, Issue 4, July 1972

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).