Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo).

Plant foods for human nutrition (Dordrecht, Netherlands) - 1 Dec 2024

Soharu Alka, Mittal Raj Kumar, Sood Vinod Kumar, Dhaliwal Yadwinder Singh, Sharma Sunny

Abstract excerpt

The black gram is a traditional pulse crop and is a source of different nutritional components. Due to the scientific community's preference for yield and its components, the area of nutritional composition remains unexplored. Therefore, the evaluation of various quality traits such as proximate composition, cooking quality, texture profile, and association between them is keen important for the identification of...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Cooking
Share to Dietary Carbohydrates

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Dietary Fats

Share to Dietary Fiber

Share to Dietary Proteins

Share to Genotype

Share to Nutritive Value

Source

Identifiers

PMID: 39153162
DOI: 10.1007/s11130-024-01227-1

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo).PMID 39153162Read ↗

Multivariate Data Analysis Assisted Mining of Nutri-rich Genotypes from North Eastern Himalayan Germplasm Collection of Perilla (Perilla frutescens L.).Semantic proximity Read ↗

Genetic diversity and selection of bean landraces and cultivars based on technological and nutritional traitsSemantic proximity Read ↗

Multivariate analysis for agronomic, physiological, macro, and micronutrient traits of exotic vegetable amaranth genotypes.Semantic proximity Read ↗

Genetic diversity of mungbean (Vigna radiata L.) in iron and zinc content as impacted by farmers' varietal selection in Northern India.Semantic proximity Read ↗

Multivariate and stability analysis for yield and biochemical traits in radish (Raphanus sativus L.) genotypes from Sikkim Himalaya for functional food applications.Semantic proximity Read ↗

Genotype evaluation of cowpea seeds (Vigna unguiculata) using 1H qNMR combined with exploratory tools and solid-state NMR.Semantic proximity Read ↗

Relation between quantitative descriptive analysis and textural analysis of boiled plantain.Semantic proximity Read ↗

The influence of chemical composition diversity in the cooking quality of Andean bean genotypes.Semantic proximity Read ↗

East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits.Semantic proximity Read ↗

Evaluation of indigenous aromatic rice cultivars from sub-Himalayan Terai region of India for nutritional attributes and blast resistance.Semantic proximity Read ↗

Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava.Semantic proximity Read ↗

Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.