Chemistry and technology of green gram (Vigna radiata [L.] Wilczek)

Adsule, R.N. and Kadam, S.S. and Salunkhe, D.K. and Luh, B.S. (1986) Chemistry and technology of green gram (Vigna radiata [L.] Wilczek). C R C Critical Reviews in Food Science and Nutrition, 25 (1). pp. 73-105.

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Green gram or mung bean (Vigna radiata [L.] Wilczek) is an important food legume grown under tropical and subtropical conditions. It is an excellent source of protein and is almost free from flatulence‐causing factors. Because of this, green gram seeds are preferred for feeding babies and those convalescing. The seeds contain a higher proportion of lysine than any other legume seeds. The seeds are processed and consumed as cooked whole beans or splits (dhals), sprouts, immature seeds, and flour and are used in various recipes. The proposed work will incorporate available information on nutritional composition, processing, and utilization of green gram. The results reported in the literature on the above aspects of green gram will be analyzed critically, and future research needs will be defined to improve the utilization of green gram as human food.

Item Type: Article
Author Affiliation: Associate Professor of Biochemistry, Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri, India
Subjects: Crop Improvement
Divisions: Common Bean
Depositing User: Mr Siva Shankar
Date Deposited: 16 Oct 2012 03:59
Last Modified: 16 Oct 2012 03:59
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