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Batter quality –Need for Traditional Indian Fermented Urdbean - Rice Food
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Legumes are an important source of protein, carbohydrates, minerals, and B-complex vitamins, as well as polyphenolic compounds. Blackgram (Vigna mungo (L.) Hepper) is a particularly important grain legume due to its mucilaginous material, which is used in the preparation of fermented foods such as idli and dosa in South India. In this study, 60 blackgram germplasm were evaluated at the Millet Breeding Station of Tamil Nadu Agricultural University in Coimbatore, India to determine variability in the population, correlation among quality traits, batter quality of genotypes, and the relationship between grain characters and batter quality. Observations were taken on protein content, apparent grain volume, initial batter volume, raise in batter volume, and final batter volume.
Madras Agricultural Students Union
Title: Batter quality –Need for Traditional Indian Fermented Urdbean - Rice Food
Description:
Legumes are an important source of protein, carbohydrates, minerals, and B-complex vitamins, as well as polyphenolic compounds.
Blackgram (Vigna mungo (L.
) Hepper) is a particularly important grain legume due to its mucilaginous material, which is used in the preparation of fermented foods such as idli and dosa in South India.
In this study, 60 blackgram germplasm were evaluated at the Millet Breeding Station of Tamil Nadu Agricultural University in Coimbatore, India to determine variability in the population, correlation among quality traits, batter quality of genotypes, and the relationship between grain characters and batter quality.
Observations were taken on protein content, apparent grain volume, initial batter volume, raise in batter volume, and final batter volume.
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