Improvement in Cooking Quality and Protein Digestibility of Quick-Cooking Moth Beans (Phasbolus aconitifolius Jacq)

Abstract

Grain legumes are important sources of food in the vegetarian diets since their nutritional importance is fully accepted These grains are economic sources of proteins, calories, B-complex vitamins and minerals They complement cereals in terms of amino acid balance Among the legumes, moth bean is not commonly utilized for human consumption due to its poor cooking quality, low protein quality associated with less than optimal proportions of sulfur containing amino acids, high Polyphemus and flatulence experienced after ingesting legumes products.