Abstract

The chemical composition, cooking and organoleptic qualities and physical charac- teristics of three commercially important varieties of greengram (CO.1, C0.2 and CO.3) have been determined and were compared with a mutant strain M2. CO.1 and CO.2 were found to get cooked in shorter time. Protein content appeared to be more in M.2 and there was no difference in the rest of the proximate principles. All the varieties tested registered an increase of 300-500 per cent in cooked volume. There was no signi ficant difference between the varieties for smell and under over-all preference test, CO.1 scored maximum ranking followed by M.2. CO.3 and Co.2. Vareity M.2 had seeds of bigger size and had a higher grain weight.

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