J. R. Meshram ¹, P. N. Shastri ¹, B. Y. Rao ¹

Affiliations
1 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.

Full Text