Studies on Parched Moth Beans (Phaseolus aconitifolius, Jacq.)

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Authors

  • J. R. Meshram
     Department of Food Technology, Laxminarayan Institute of Technology, Nagpur ,IN
  • P. N. Shastri
     Department of Food Technology, Laxminarayan Institute of Technology, Nagpur ,IN
  • B. Y. Rao
     Department of Food Technology, Laxminarayan Institute of Technology, Nagpur ,IN

Abstract

Beans and other leguminous seeds have high protein content, ranging from 20 to 30 per cent, are relatively inexpensive and are therefore a very desirable source of proteins, especially in the vegetarian diet. However, the long cooking time is an obvious disadvantage in their frequent utilisation.

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Published

1980-06-01

How to Cite

Meshram, J. R., Shastri, P. N., & Rao, B. Y. (1980). Studies on Parched Moth Beans <i>(Phaseolus aconitifolius,</i> Jacq.). The Indian Journal of Nutrition and Dietetics, 17(6), 211–215. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12570

Issue

Volume 17, Issue 6, June 1980

Section

Original Articles

License

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