The Indian Journal of Nutrition and Dietetics

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Effect of Storage on the Free Fatty Acid Content of Heated and Unheated Bengal Gram (Cicer arietinum L) Flour


Affiliations
1 Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141 004, Punjab, India
2 Quality Laboratories, Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141004, Punjab, India
     

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Several preparations from legumes i. e. soybean, Bengal gram etc. are most commonly used in several countries such as India, Africa, China and Japan. Bengal gram is mostly consumed in India, as split dal (fried) as well as in the form of gram flour.
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  • Effect of Storage on the Free Fatty Acid Content of Heated and Unheated Bengal Gram (Cicer arietinum L) Flour

Abstract Views: 174  |  PDF Views: 1

Authors

A. K. Sharma
Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141 004, Punjab, India
A. K. Saxena
Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141 004, Punjab, India
A. K. Bakhshi
Quality Laboratories, Department of Plant Breeding, Punjab Agricultural University, Ludhiana - 141004, Punjab, India

Abstract


Several preparations from legumes i. e. soybean, Bengal gram etc. are most commonly used in several countries such as India, Africa, China and Japan. Bengal gram is mostly consumed in India, as split dal (fried) as well as in the form of gram flour.