Effect of home cooking on the retention of various nutrients in commonly consumed pulses in Pakistan

Four different types of pulses viz. chickpea (Cicer arietinum L.), lentil (Lens culinaris L.), mungbean (Vigna radiata L.) and mashbean (Phaseolus aureus L.) were analyzed both in raw and cooked forms for proximate composition and mineral elements (Na, K, Ca, Mg, Fe, Cu, Zn and Mn) in order to study...

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Veröffentlicht in:	Sarhad journal of agriculture 2011, Vol.27 (2), p.279-284
Hauptverfasser:	Shah, H.U. (Khyber Pakhtunkhwa Agricultural Univ., Peshawar (Pakistan). Dept. of Agriculture Chemistry), Khan, U.L. (Khyber Pakhtunkhwa Agricultural Univ., Peshawar (Pakistan). Dept. of Agriculture Chemistry), Alam, S. (Khyber Pakhtunkhwa Agricultural Univ., Peshawar (Pakistan). Dept. of Agriculture Chemistry), Shad, A.A. (Khyber Pakhtunkhwa Agricultural Univ., Peshawar (Pakistan). Dept. of Agriculture Chemistry), Iqbal, Z. (Khyber Pakhtunkhwa Agricultural Univ., Peshawar (Pakistan). Dept. of Agriculture Chemistry), Parveen, S. (Khyber Pakhtunkhwa Agricultural Univ., Peshawar (Pakistan). Dept. of Soil and Environmental Sciences)
Format:	Artikel
Sprache:	eng
Schlagworte:	ASH CONTENT CHICKPEAS COOKING CRUDE FIBRE LENTILS LIPID CONTENT MINERAL CONTENT MOISTURE CONTENT MUNG BEANS NUTRITIVE VALUE PAKISTAN PROTEIN CONTENT PROXIMATE COMPOSITION URD VIGNA RADIATA
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