T. V. Jaya ¹, L. V. Venkataraman ¹

Affiliations
1 Protein Technology Discipline, Central Food Technological Research Institute, Mysore - 570 013, IN

Abstract

Legumes contain large amounts of carbohydrates ranging from 55 to 60 per cent and the composition of carbohydrates differs with the legume.

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T. V. Jaya ¹, L. V. Venkataraman ¹

Affiliations
1 Protein Technology Discipline, Central Food Technological Research Institute, Mysore-570 013, IN

Abstract

Regeneration of protein, either in liver or in plasma or by body weight increase, following depletion, have been used as an index to evaluate the quality of protein by several investigators.

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Godavari Kamalanathan ¹, Janabai Giri ¹, T. V. Jaya ¹, P. Priyadarsani ¹

Affiliations
1 Sri Avinashilingam Home Science College for Women, Coimbatore-641011, IN

Abstract

Vegetables have been acclaimed as basic components of adequate diets all over the world, particularly for their mineral and vitamin content. Study on the nutritive contribution of the different vegetables, as influenced by specific methods of cooking, is a crucial need in normal and therapeutic nutrition.

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