kjsit Navigation
 Back to Accomplishments

Accomplishments

Chemical Composition of Raw, Roasted and Boiled Kulthi Seeds

  • Details
  • Share
Category
Articles
Authors
Shahin Pathan & Harsha Mishra
Publisher
Sadguru Publication
Publishing Date
01-Jan-2010
volume
8
Issue
1
Pages
445-450

Raw, roasted and boiled Kulthi (Dolichos biflrus) seeds of drought prone area of Maharashtra were studied for their moisture, total ash (and its analysis), crude protein, lipid, total carbohydrates, reducing and non reducing sugar, phosphorus, calcium, iron and crude fibre contents.

Related Items

HARSHA MISHRA. (2010).
Chemical Composition of Raw, Roasted and Boiled Kulthi Seeds. International Journal of Chemical Sciences,8(1): 445-450.
HARSHA MISHRA. (2019).
Polyphenols and Tannins in Horse Gram a Lesser Known Legume from a Drought Prone Area of Maharashtra. SSRG International Journal of Humanities and Social Science,6(2): 37-39.
View All
© Somaiya 2024 / All rights reserved.
Get in Touch