PHYSICO - CHEMICAL CHARACTERIS- TICS OF COMMONLY CONSUMED LE- GUMES AFTER DOMESTIC PROCESSING

Short Communication

Authors

  • Zia-ur- Rehman Biotechnology and Food Research Centre,PCSIR Laboratories Complex, Lahore-54600, Pakistan
  • A M Salariya Biotechnology and Food Research Centre,PCSIR Laboratories Complex, Lahore-54600, Pakistan
  • S Samreen Biotechnology and Food Research Centre,PCSIR Laboratories Complex, Lahore-54600, Pakistan

Keywords:

Legumes, Nutrients, Anti-nutrients, Physical char- acteristics, Soaking, Cooking.

Abstract

Food legumes, widely grown and consumed throughout the world are excellent sources of proteins (20 - 25%) and carbo- hydrates (50 - 60%). They are also fairly good sources of dietary fibre, minerals and vitamins. However, presence of tannins, phytic acid and other anti-nutritional substances re- duce the availability of protein and other nutrients in legumes

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Published

2004-02-23

How to Cite

Rehman, Z.- ur-., Salariya, A. M., & Samreen, S. (2004). PHYSICO - CHEMICAL CHARACTERIS- TICS OF COMMONLY CONSUMED LE- GUMES AFTER DOMESTIC PROCESSING: Short Communication. Biological Sciences - PJSIR, 47(1), 66–68. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/1463

Issue

Vol. 47 No. 1 (2004): Pakistan Journal of Scientific and Industrial Research

Section

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