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

Madras Agricultural Journal

Inviting articles for MAJ Vol 111 - June 2024 issue! Article processing fee is completely free for Authors from Other State Institutes!! Submit your manuscript now!! MADRAS AGRICULTURAL JOURNAL has secured an NAAS rating (2024) of 4.36

HOME
AIM & SCOPE
PUBLICATION
MAJ

MASU has been publishing a reputed journal, Madras Agricultural Journal (MAJ) since 1913 and it is one of the longest serving journals in India for the students and research community in agriculture and allied sectors. MAJ has joined the Directory of Open Access Journal Lund, Germany. MAJ are widely cited in research studies.
Read more
Volumes & Issues
EDITORIAL BOARD
GALLERY
CONTACT

Submit Article

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

Author: G. MANIMEKALAI, S. NEELAKANTAN and R.S. ANNAPPAN,

p-ISSN: 0024-9602, e-ISSN:2582-5321, Vol: 66, Issue: dec-dec,

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

Download

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.

Keywords:

footer

Get In Touch

For MASU related issues :
PUBLISHER
SECRETARY
Madras Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.

For MAJ related issues :
CHIEF EDITOR
Madras Agricultural Students Union
Tamil Nadu Agricultural University
Coimbatore - 641 003
Tamil Nadu, India.