STUDIES ON UTILIZATION OF RAJMAH (PHASEOLUS-VULGARIS) FLOUR IN SOME INDIAN TRADITIONAL PRODUCTS

Authors
SAROJINI G NIRMALA G CHATURVEDI A
Citation
G. Sarojini et al., STUDIES ON UTILIZATION OF RAJMAH (PHASEOLUS-VULGARIS) FLOUR IN SOME INDIAN TRADITIONAL PRODUCTS, Journal of Food Science and Technology, 33(2), 1996, pp. 159-161
Citations number
12
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
33
Issue
2
Year of publication
1996
Pages
159 - 161
Database
ISI
SICI code
0022-1155(1996)33:2<159:SOUOR(>2.0.ZU;2-9
Abstract
Red variety of Rajmah dhal was analyzed for nutrient composition-prote in content was 21.2%, calcium 260 mg% and iron 5.1 mg%. The dhal recov ery on milling was 70%. Pressure cooking method was found to be the be st for cooking dhal. Rajmah flour was used in the preparation of compo site flour in combination with wheat flour (25:75). The products made with Rajmah dhal, flour and composite flour were well accepted. Compos ite flour stored well for 12 weeks.