Nutritional Evaluation of Kalitur (Glycine Max) Protein and their Major Fractions

Jump To References Section

Authors

  • Y. K. Sharma
     Department of Food Science and Technology and Central Food Technological Research Institute, Mysore ,IN
  • N. Subramanian
     Department of Food Science and Technology and Central Food Technological Research Institute, Mysore ,IN

Abstract

Kalitur is an indigenous black soy bean variety grown in Madhya Pradesh (M.P.) India for a long period. This native variety is marketed under the traditional names Bhatt, Kulthi, and Kalitur. The seeds are small in size as compared to yellow variety, Bragg. Being an indigenous material it has wide adaptability among the farmers of M.P. The Kalitur production amounts to 60 per cent of the total production of soybean (1.5 million tonnes).

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

1991-02-01

How to Cite

Sharma, Y. K., & Subramanian, N. (1991). Nutritional Evaluation of Kalitur (Glycine Max) Protein and their Major Fractions. The Indian Journal of Nutrition and Dietetics, 28(2), 41–45. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8182

Issue

Volume 28, Issue 2, February 1991

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).