Effect of Home Processing on the Nutrient Composition of Certain High Yielding Legume Varieties

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.