Usha Kumari ¹, N. S. Reddy ¹

Affiliations
1 Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402, IN

Abstract

Pulses are generally cultivated for household use and are stored till the next crop is harvested. Eighty-two per cent of the harvested pulses are stored at household level in traditional storage structures. Like other foodgrains pulses also, when stored, undergoes a natural phenomenon of aging that results in altering its quality. So, naturally the cooking quality of pulses will be affected.

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