The Indian Journal of Nutrition and Dietetics

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Chemical Constituents of Broad Bean (Vicia Faba (L) ) as Compared to Soybean (Glycine Max. L. Merrill) with Special Reference to their Seed Size


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1 Department of Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur (M.P.) - 482004, India
     

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In a country like India, that has already been caught up Inextricably in the quagmire of severe destitution and with majority of population groups compelled to be vegetarians, nature's attention must be accorded to the source of vegetable proteins to avert the impending food and protein crisis closely and promptly so as to overcome the exorbitant cost of animal protein and storage problems because oi its perishable nature.
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  • Chemical Constituents of Broad Bean (Vicia Faba (L) ) as Compared to Soybean (Glycine Max. L. Merrill) with Special Reference to their Seed Size

Abstract Views: 360  |  PDF Views: 0

Authors

Anubha Shukla
Department of Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur (M.P.) - 482004, India
Y. K. Sharma
Department of Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur (M.P.) - 482004, India
Mamta Bargale
Department of Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur (M.P.) - 482004, India

Abstract


In a country like India, that has already been caught up Inextricably in the quagmire of severe destitution and with majority of population groups compelled to be vegetarians, nature's attention must be accorded to the source of vegetable proteins to avert the impending food and protein crisis closely and promptly so as to overcome the exorbitant cost of animal protein and storage problems because oi its perishable nature.