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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
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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.

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Tamil Nadu Agricultural University
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ISSN : 0024-9602
eISSN : 2582-5321

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