Study of antinuritional factors in relation to nutritive value of pulses

By:

VERMA, Priyamvada

Material type: Text

TextPublication details: Ludhiana PAU 1986Edition: Foods and NutritionDescription: 90,16LSubject(s):

DDC classification:

T 635.65 V50S

Summary: A study on nutritional evaluation of pulses revealed that Rice bean var. RBL-1 contained 18.5% protein compared to 23.5% in mungbean. Rice bean contained 62.3% more tannins than mungbean. Sprouting reduced the tannins in rice bean and mungbean by about 30

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 635.65 V50S (Browse shelf(Opens below))	Not for loan		139985
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 635.65 V50S (Browse shelf(Opens below))	Not for loan		139986

A study on nutritional evaluation of pulses revealed that Rice bean var. RBL-1 contained 18.5% protein compared to 23.5% in mungbean. Rice bean contained 62.3% more tannins than mungbean. Sprouting reduced the tannins in rice bean and mungbean by about 30

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