Production of Quick-Cooking Moth Bean (Phaseolus aconitifolius Jacq):IV. Functional Properties of Flours

Jump To References Section

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

Moth bean (Phaseolus aconitifolius Jacq) is an important source of proteins, vitamins and minerals and therefore this bean has been identified as one of the potential food sources of the future by the National Academy of Sciences of the United States of America. But like many other legumes, moth bean have several undesirable attributes such as prolonged cooking time required and number of antinutritional factors.

Downloads

Download data is not yet available.

Downloads

Published

1988-01-01

How to Cite

Pawar, V. D., & Ingle, U. M. (1988). Production of Quick-Cooking Moth Bean (<i>Phaseolus aconitifolius</i> Jacq):IV. Functional Properties of Flours. The Indian Journal of Nutrition and Dietetics, 25(1), 18–25. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13652

Issue

Volume 25, Issue 1, January 1988

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).

 

Most read articles by the same author(s)