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

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Authors

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

Abstract

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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Published

1981-03-01

How to Cite

Giri, J., Parvatham, R., & Santhini, K. (1981). Effect of Germination on the Levels of Pectins, Phytins and Minerals in Three Selected Legumes. The Indian Journal of Nutrition and Dietetics, 18(3), 87–91. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/12800

Issue

Volume 18, Issue 3, March 1981

Section

Original Articles

License

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