Abstract:
:Green gram or mung bean (Vigna radiata [L.] Wilczek) is an important food legume grown under tropical and subtropical conditions. It is an excellent source of protein and is almost free from flatulence-causing factors. Because of this, green gram seeds are preferred for feeding babies and those convalescing. The seeds contain a higher proportion of lysine than any other legume seeds. The seeds are processed and consumed as cooked whole beans or splits (dhals), sprouts, immature seeds, and flour and are used in various recipes. The proposed work will incorporate available information on nutritional composition, processing, and utilization of green gram. The results reported in the literature on the above aspects of green gram will be analyzed critically, and future research needs will be defined to improve the utilization of green gram as human food.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Adsule RN,Kadam SS,Salunkhe DKdoi
10.1080/10408398609527446subject
Has Abstractpub_date
1986-01-01 00:00:00pages
73-105issue
1eissn
1040-8398issn
1549-7852journal_volume
25pub_type
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