Nutritive Value of Some Specialized Legume / Pulse Based Preparations of Himachal Pradesh
Bibliographic Data
| ID | 5200210 |
|---|---|
| Authors | Sadhna Singh, R Malhotra, S R Malhotra, Manoranjan Kalia |
| Year | 2000 |
| Volume | 11 |
| Issue | 5 |
| Pages | 355-357 |
| Publication date | 2000-09-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Human Ecology (JOURNAL) |
| Journal identifiers | ISSN: 0970-9274 • E-ISSN: 2456-6608 |
| Publisher | Kamla Raj Enterprises (PUBLISHER) |
| DOI | 10.1080/09709274.2000.11907560 |
| OpenAlex | W2769782971 |
| Language | EN |
The study was undertaken to determine the nutrient content of some specialised legume/pulse based recipes consumed in Kangra district of Himachal Pradesh. The preparations include Bengal gram whole and dhal, green gram whole, Telia mask, Rongi Madhrn, Kabuli chana, khatte masser, Rajwash, Sappu Bari, mixed bengal and black gram dhal and Khatti mhar dhal. The nutrients analysed included crude protein, erude fat, total ash, crude fibre, carbohydrate and energy contents. The results are presented on dry and fresh weight basis.Key Words: Nutrient ContentLangume/PulseTraditional Recipes
Bacteria · BENGAL · Biology · Botany · Geography · Gram · Legume · Nutrient · Recipe · Agricultural pest management studies · Agricultural Science and Fertilization · Botanical Research and Chemistry · Mathematics · Biotechnology · Ecology · Food Science · Toxicology
| Highly cited | No |
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