Nutritional quality of microwave-cooked and pressure-cooked legumes.

@article{Khatoon2004NutritionalQO,
  title={Nutritional quality of microwave-cooked and pressure-cooked legumes.},
  author={Naveeda Khatoon and J. Divya Prakash},
  journal={International journal of food sciences and nutrition},
  year={2004},
  volume={55 6},
  pages={
          441-8
        }
}
Eight whole legumes, namely Bengal gram (Cicer arietinum), broad beans (Vicia faba), Cowpea (Vigna catjang), field beans (Dolichos lablab), green gram (Phaseolus aureus Roxb), horse gram (Dolichos biflorus), lentils (Lens esculenta) and French beans (Phaseolus vulgaris), were cooked under pressure or in a microwave oven and were analysed for nutrient composition. Raw legumes served as control. The range of nutrients analysed in 100 g cooked samples were as follows: moisture, 62.8-69.7 g… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 30 CITATIONS

Nutritional and antinutritional assessment of Mucuna pruriens ( L . ) DC var . utilis

Tresina
  • 2016
VIEW 1 EXCERPT
CITES BACKGROUND
HIGHLY INFLUENCED