Utilization of mungbean
1988
SB205.M8A5 1987
Details
Title
Utilization of mungbean
Imprint
Shanhua, Tainan AVRDC Taiwan
Publication Date
1988
Description
p.470-485
Call Number
SB205.M8A5 1987
Summary
The chemical composition, nutritional quality and utilization of mungbean in the Indian diet was studied. An attempt was made to develop vermicelli/spaghetti by incorporating mungbean flour at the 20%, 25% and 30% levels with refined wheat flour for the food industry, as well as to develop homemade weaning food mixes and recipes utilizing whole gram, split dhal and flour. It was found that mungbean flour can be successfully incorporated up to the 30% level for manufacturing vermicelli without affecting its quality characteristics and storage life. Mungbean can also be used as whole gram, sprouted gram, split dhal and as milled flour for delicious Indian recipes. [AS]
Book Title
Mungbean; Proceedings of
Contact Information
harvest@worldveg.org
Record Appears in
Research > Published Articles