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Authors
Affiliations
1 Department of Food Science and Technology, Mahatma Phule Agricultural University, Rahuri, 413 722, M. S, IN
2 College of Agricultural Technology, Parbhani - 431 402. M. S, IN
3 College of Agricultural Technology, Parbhani - 431 402. M. S., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 20, No 8 (1983), Pagination: 249-254
Abstract
Grain legumes are economic sources of proteins, carbohydrates, vitamins and minerals to the people of developing world. However, legume foods have lower utilization. This has been attributed to the presence of several anti-nutritional factors in legume seeds. Prolonged cooking time required prior to consumption is one of the constraints in legume acceptability.
