Chemical Composition and Cooking Quality of Some Improved Varieties of Redgram Dhal

G. MANIMEKALAI; S. NEELAKANTAN and R.S. ANNAPPAN

doi:https://doi.org/10.29321/MAJ.10.A03033

Research Article | Open Access | Peer Review

Chemical Composition and Cooking Quality of Some Improved Varieties of Redgram Dhal

G. MANIMEKALAI S. NEELAKANTAN and R.S. ANNAPPAN

Volume : 66

Issue: Dec-dec

Pages: 812 - 816

DOI: https://doi.org/10.29321/MAJ.10.A03033

Published: October 03, 2023

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Abstract

Chemical composition, cooking and organoleptic qualities and physical characteristics of redgram varieties, CO 1 and CO 2. were studied and compared with those of the newly released variety CO 3 and three other improved varieties. CO 3 and CO 1 had higher protein content. CO 1 performed better in cooking and organoleptic qualities than all other varieties. There was no significant difference in taste, physical characte- ristics and flavour among the varieties tested.

DOI

https://doi.org/10.29321/MAJ.10.A03033

Pages

812 - 816

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Chemical Composition and Cooking Quality of Some Improved Varieties of Redgram Dhal

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Chemical Composition and Cooking Quality of Some Improved Varieties of Redgram Dhal

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ISSN : 0024-9602

eISSN : 2582-5321

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