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Authors
Affiliations
1 Department of Food Technology, Laxminarayan Institute of Technology, Nagpur, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 17, No 6 (1980), Pagination: 211-215
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.