Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation

Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation

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The study was conducted to improve the nutritional value of Mung (Vigna radiata) by supplementation with different kinds of meat. Diets were prepared using raw and cooked Mung and then cooked Mung was supplemented with poultry, mutton and beef at 10, 15, and 20 percent levels. Nutritional value of M...

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Bibliographic Details
Main Authors:	Nighat Bhatty, A.H. Gilani, Saeed Ahmad Nagra
Format:	Article
Language:	English
Published:	Sociedad Latinoamericana de Nutrición 2000-12-01
Series:	Archivos Latinoamericanos de Nutrición
Subjects:	Frijol Mungo valor nutricional suplementación Pakistán Mung beans Nutritional value Supplementation Pakistan
Online Access:	http://wwww.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222000000400009

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