Chemistry and technology of green gram (Vigna radiata [L.] Wilczek).

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 Nutr

authors

Adsule RN,Kadam SS,Salunkhe DK

doi

10.1080/10408398609527446

subject

Has Abstract

pub_date

1986-01-01 00:00:00

pages

73-105

issue

1

eissn

1040-8398

issn

1549-7852

journal_volume

25

pub_type

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