Production of Quick-Cooking Moth Beans (Phaseolus aconitifolius Jacq) II Phytate Phosphorus and Minerals

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Authors

  • V. D. Pawar
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402 ,IN
  • U. M. Ingle
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402 ,IN

Abstract

Food legumes serve as the main and cheap source of dietary protein in many parts of the world. They complement cereals in terms of amino acid balance. On an average, food legumes contain about 20-30 per cent protein on dry weight basis and provide about 350 calories of food energy per 100g. Food legumes are also economical sources of B-complex vitamins and minerals such as calcium, magnesium, iron, zinc and potassium.

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Published

1987-05-01

How to Cite

Pawar, V. D., & Ingle, U. M. (1987). Production of Quick-Cooking Moth Beans (<i>Phaseolus aconitifolius</i> Jacq) II Phytate Phosphorus and Minerals. The Indian Journal of Nutrition and Dietetics, 24(5), 142–146. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13477

Issue

Volume 24, Issue 5, May 1987

Section

Original Articles

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