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Example text
1984), and Sathe et al. (1984b). Data expressed as % of the total starch. components. The soluble sugars are usually about 10% of the total seed weight. Raffinose, stachyose, verbascose and sucrose form the bulk of the total soluble sugars. , 1984). Verbascose is the major soluble sugar in chickpea, black gram, mung bean and pigeon pea. 7. The variation in carbohydrate composition is partly due to variety and partly due to environmental conditions. None the less, starch is the major constituent of total carbohydrates in these beans.
Boulter, D. A. (1969) A comparison of some properties of vicilin and legumin isolated from seeds of Pisum sativum, Vicia Jaba and Cicer arietinum. , 68, 25-33. R (1977) Seed globulins of Cajanus cajan. Qual. Plant. Plant Foods Hum. , 27, 31~25. Kumar, KG. V. (1978) Chickpea seed proteins: modification during germination. Phytochemistry, 17, 605-9. E. , New Delhi, pp. 217-57. Milner, M. (1972) Nutritional Improvement oj Food Legumes by Breeding, Proc. , Protein Advisory Group, Food and Agriculture Organization, Rome, Italy.
K. K. (1984) Chemical, nutritional, and physiological aspects of dry bean carbohydrates: a review. , 13, 25-68. K. K. (1985) Dry bean tannins: a review of nutritional implications. J. Am. Oil Chem. , 62, 541-9. D. K (1986) Legume-based Fermented Foods, CRC Press, Boca Raton, FL, pp. 254. K. K. (1989) Phytates in Cereals and Legumes, CRC Press, Boca Raton, FL, pp. 152. K. S. (eds) (1989) Handbook oj World Food Legumes: Nutritional Chemistry, Processing Technology, and Utilization, Vols. I, il, and Ill, CRC Press, Boca Raton, FL.