Chemical Composition of Raw, Roasted and Boiled Kulthi Seeds

Harsha Mishra; Shahin Pathan

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International Journal of Chemical Sciences
ISSN: 0972-768X

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Abstract

Chemical Composition of Raw, Roasted and Boiled Kulthi Seeds

Author(s): 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.