Abstracto
Chemical Composition of Raw, Roasted and Boiled Kulthi Seeds
Harsha Mishra and Shahin Pathan
Raw, roasted and boiled Kulthi (Dolichos biflrus) seeds of drought prone area of Maharashtra were studied for their moisture, total ash (and its analysis), crude protein, lipid, total carbohydrates, reducing and non reducing sugar, phosphorus, calcium, iron and crude fibre contents.
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