Changes in Cooking Quality of Redgram Stored in Different Conditions

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Authors

  • Usha Kumari
     Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • N. S. Reddy
     Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402 ,IN

Abstract

Pulses are generally cultivated for household use and are stored till the next crop is harvested. Eighty-two per cent of the harvested pulses are stored at household level in traditional storage structures. Like other foodgrains pulses also, when stored, undergoes a natural phenomenon of aging that results in altering its quality. So, naturally the cooking quality of pulses will be affected.

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Published

1996-03-01

How to Cite

Kumari, U., & Reddy, N. S. (1996). Changes in Cooking Quality of Redgram Stored in Different Conditions. The Indian Journal of Nutrition and Dietetics, 33(3), 59–63. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13915

Issue

Volume 33, Issue 3, March 1996

Section

Original Articles

License

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