Processing of hard cooking pulses peas and beans studies on the methods of their Soaking and Cooking

Authors

  • D. B. Parihar Defence Science Organisation, Ministry of Defence

DOI:

https://doi.org/10.14429/dsj.5.7504

Keywords:

Pulses, Beans

Abstract

Quick methods of soaking and cooking the common pulses i.e. Phaseolus mungo Linn (urad), Cicer arietinum Linn (Channa), Cajanus indicus Sprang (Arhar), Pheseolus aurous Roxb (Moong), Lens esculent Moench (Massor), Pisum Sativum Linn (Peas), and Phaseolus lunatus Linn (Rajmah), have been evolved. The effects of these procedures on the palatability of the cooked samples are reported.

Downloads

Published

2014-05-23

How to Cite

Parihar, D. B. (2014). Processing of hard cooking pulses peas and beans studies on the methods of their Soaking and Cooking. Defence Science Journal, 5(1), 13–20. https://doi.org/10.14429/dsj.5.7504

Issue

Vol. 5 No. 1

Section

Research Papers

License

 Where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India