Advertisement

Indian Traditional Foods: Preparation, Processing and Nutrition

  • Laxmi Ananthanarayan
  • Kriti Kumari Dubey
  • Abhijeet B. Muley
  • Rekha S. Singhal
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

India is a country embracing various cultures, languages, climates, religions and communities. By virtue of such diversity, India is blessed with many cuisines employing a variety of ingredients and preparation methods. Thus, Indian traditional foods, which are usually prepared in households or institutions like hotels/restaurants exhibit tremendous diversity and variation. Traditional foods are prepared according to the customary method(s), which has been practiced for many years and has been handed down from generation to generation. Although Indians predominantly follow a vegetarian diet, some regions, particularly in the coastal areas, are popular for their non-vegetarian preparations. It may be noted that in the Indian context, the term ‘vegetarian diet’ includes foods of plant origin as well as dairy based products, while the term ‘non-vegetarian’ also includes animal based products such as all types of meats, eggs as well as fishes. There are many vegetarians who consume eggs but abstain from other meat and fish based products. This unique trait is also recognized by the regulatory system in India wherein any food containing any animal based product is to be indicated as a dark brown circle enclosed in a brown square. Vegetarian foods are marked with a dark green circle enclosed in a green square box [e.g. Open image in new window ].

Keywords

Indian traditional foods Nutritive value Shelf-life Homogenization Roasting Baking Steaming Seasoning Frying Marination Syruping Fermentation Ready-to-cook (RTC) food Ready-to-eat (RTE) food 

References

  1. Abdalla, A. A., El Tinay, A. H., Mohamed, B. E., & Abdalla, A. H. (1998). Proximate composition, starch, phytate and mineral contents of 10 pearl millet genotypes. Food Chemistry, 63(2), 243–246.CrossRefGoogle Scholar
  2. Abuajah, C. I., Ogbonna, A. C., & Osuji, C. M. (2015). Functional components and medicinal properties of food: A review. Journal of Food Science and Technology, 52(5B2), 2522–2529.PubMedCrossRefGoogle Scholar
  3. Ahmad, B. S., Talou, T., Saad, Z., Hijazi, A., Cerny, M., Kanaan, H., … Merah, O. (2018). Fennel oil and by-products seed characterization and their potential applications. Industrial Crops and Products, 111, 92–98.CrossRefGoogle Scholar
  4. Ansari, M. M., & Kumar, D. S. (2012). Fortification of food and beverages with phytonutrients. Food and Public Health, 2(6), 241–253.Google Scholar
  5. Arya, S., & Gaikwad, S. (2017). Optimization of ingredients and process formulations on functional, nutritional, sensory and textural properties of thalipeeth: Indian multigrain pancake. Journal of Food Processing and Preservation, 41, 1–8.Google Scholar
  6. Asibuo, J. Y., Akromah, R., Safo-Kantanka, O., Adu-Dapaah, H. K., Ohemeng-Dapaah, S., & Agyeman, A. (2008). Chemical composition of groundnut, Arachis hypogaea (L) landraces. African Journal of Biotechnology, 7(13), 2203–2208.Google Scholar
  7. Bacchetti, T., Masciangelo, S., Micheletti, A., & Ferretti, G. (2013). Carotenoids, phenolic compounds and antioxidant capacity of five local Italian corn (Zea mays L.) kernels. Journal of Nutrition & Food Sciences, 3(6), 1–4.Google Scholar
  8. Balaswamy, K., Jyothirmayi, T., & Rao, D. G. (2004). Studies on preparation of curry leaf (Murraya koenigii L.) chutney powder. Journal of Food Service, 14(3), 175–187.Google Scholar
  9. Banerji, A., Anthanarayan, L., & Lele, S. (2017). Rheological and nutritional studied of amaranth enriched chapatti (Indian flat bread). Journal of Food Processing and Preservation, 42(1), 1–8.Google Scholar
  10. Baptista, A., Pinho, O., Pinto, E., Casal, S., Mota, C., & Ferreira, I. M. (2017). Characterization of protein and fat composition of seeds from common beans (Phaseolus vulgaris L.), cowpea (Vigna unguiculata L. Walp) and bambara groundnuts (Vigna subterranea L. Verdc) from Mozambique. Journal of Food Measurement and Characterization, 11(2), 442–450.CrossRefGoogle Scholar
  11. Barberis, S., Quiroga, H. G., Barcia, C., Talia, J. M., & Debattista, N. (2018). Natural food preservatives against microorganisms. In Food Safety and Preservation (pp. 621–658). Academic Press.Google Scholar
  12. Beniwal, P., & Jood, S. (2015). Development, chemical composition and antioxidant activity of dosa prepared using Bengal gram seed coat. International Journal of Advanced Nutritional and Health Science, 3(1), 109–115.CrossRefGoogle Scholar
  13. Bhadoriya, S. S., Ganeshpurkar, A., Narwaria, J., Rai, G., & Jain, A. P. (2011). Tamarindus indica: Extent of explored potential. Pharmacognosy Reviews, 5(9), 73.PubMedPubMedCentralCrossRefGoogle Scholar
  14. Chaieb, K., Hajlaoui, H., Zmantar, T., Kahla-Nakbi, A. B., Rouabhia, M., Mahdouani, K., & Bakhrouf, A. (2007). The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): A short review. Phytotherapy Research, 21(6), 501–506.PubMedCrossRefGoogle Scholar
  15. Chauhan, S., Sonawane, S. K., & Arya, S. S. (2017). Nutritional evaluation of multigrain khakra. Food Bioscience, 19, 80–84.CrossRefGoogle Scholar
  16. D’Souza, S. P., Chavannavar, S. V., Kanchanashri, B., & Niveditha, S. B. (2017). Pharmaceutical perspectives of spices and condiments as alternative antimicrobial remedy. Journal of Evidence-based Complementary & Alternative Medicine, 22(4), 1002–1010.CrossRefGoogle Scholar
  17. Davidson, P. M., Critzer, F. J., & Taylor, T. M. (2013). Naturally occurring antimicrobials for minimally processed foods. Annual Reviews in Food Science and Technology, 4, 163–190.CrossRefGoogle Scholar
  18. Davis, J. P., & Dean, L. L. (2016). Peanut composition, flavor and nutrition. In Peanuts (pp. 289–345). AOCS Press, Academic Publishers.Google Scholar
  19. Devi, C. B., Kushwaha, A., & Kumar, A. (2015). Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata). Journal of Food Science and Technology, 52(10), 6821–6827.PubMedPubMedCentralCrossRefGoogle Scholar
  20. Dhanavath, S., & Prasada Rao, U. J. S. (2017). Nutritional and nutraceutical properties of Triticum dicoccum wheat and its health benefits: An overview. Journal of Food Science, 82(10), 2243–2250.PubMedCrossRefGoogle Scholar
  21. Dhumketi, K., Singh, A., & Agrawal, P. (2018). Formulation and quality evaluation of modified upma mix from Foxtail millet and soy for nutritional security. International Journal of Current Microbiology and Applied Sciences, 7(2), 888–896.CrossRefGoogle Scholar
  22. Dubey, K. G. (2010). The Indian Cuisine. Delhi: PHI Learning Pvt. Ltd.Google Scholar
  23. Edney, M. J. (2010). Barley: Characteristics and quality requirements. In Cereal Grains (pp. 141–162). Woodhead Publishing Limited.Google Scholar
  24. Embuscado, M. E. (2015). Herbs and spices as antioxidants for food preservation. In Handbook of Antioxidants for Food Preservation (pp. 251–283). Woodhead Publishing Limited.Google Scholar
  25. Faris, M. E. A. I. E., Takruri, H. R., & Issa, A. Y. (2013). Role of lentils (Lens culinaris L.) in human health and nutrition: A review. Mediterranean Journal of Nutrition and Metabolism, 6(1), 3–16.CrossRefGoogle Scholar
  26. Ganesan, K., & Xu, B. (2017). Polyphenol-rich dry common beans (phaseolus vulgaris l.) and their health benefits. International Journal of Molecular Sciences, 18(11), 2331.PubMedCentralCrossRefPubMedGoogle Scholar
  27. Garg, R. C. (2016). Fenugreek: Multiple health benefits. In Nutraceuticals (pp. 599–617). Academic Press.Google Scholar
  28. Ghosh, K. G., Krishnappa, K. G., Srivatsa, A. N., Eapen, K. C., & Vijayaraghavan, P. K. (1980). Pilot plant production of thermostabilized ready-to-eat pouch foods. Research and Industry, 25, 140–145.Google Scholar
  29. Giami, S. Y., & Bekebain, D. A. (1992). Proximate composition and functional properties of raw and processed full-fat fluted pumpkin (Telfairia occidentalis) seed flour. Journal of the Science of Food and Agriculture, 59(3), 321–325.CrossRefGoogle Scholar
  30. Goufo, P., & Trindade, H. (2014). Rice antioxidants: Phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. Food Science & Nutrition, 2(2), 75–104.CrossRefGoogle Scholar
  31. Gupta, R. K., Gupta, K., Sharma, A., Das, M., Ansari, I. A., & Dwivedi, P. D. (2017). Health risks and benefits of chickpea (Cicer arietinum) consumption. Journal of Agricultural and Food Chemistry, 65(1), 6–22.PubMedCrossRefGoogle Scholar
  32. Heller, V. G. (1927). Nutritive properties of the mung bean. Journal of Biological Chemistry, 75, 435–442.Google Scholar
  33. Javeri, I., & Chand, N. (2016). Curcumin. In Nutraceuticals (pp. 435–445). Academic Press.Google Scholar
  34. Kadam, S. S., Salunkhe, D. K., & Maga, J. A. (1985). Nutritional composition, processing, and utilization of horse gram and moth bean. Critical Reviews in Food Science and Nutrition, 22(1), 1–26.PubMedCrossRefGoogle Scholar
  35. Kadoma, Y., Murakami, Y., Atsumi, T., Ito, S., & Fujisawa, S. (2009). Cloves (Eugenol). In Molecular Targets and Therapeutic Uses of Spices: Modern Uses for Ancient Medicine (pp. 117–148). World Scientific.Google Scholar
  36. Kalemba, D., Matla, M., & Smętek, A. (2012). Antimicrobial activities of essential oils. In A. Patra (Ed.), Dietary Phytochemicals and Microbes. Dordrecht: Springer.Google Scholar
  37. Kamboj, R., & Nanda, V. (2017). Proximate composition, nutritional profile and health benefits of legumes: A review. Legume Research, 41(3), 325–332.Google Scholar
  38. Krishnappa, K. G., Srivatsa, A. N., Ghosh, K. G., Eapen, K. C., & Vijayaraghavan, P. K. (1982). Heat processing of foods in flexible pouches development and future trends in India. Indian Food Packer, 36, 11–17.Google Scholar
  39. Kudake, D. C., Bhalerao, P. P., Chaudhari, N. S., Muley, A. B., Talib, M. I., & Parate, V. R. (2018). Fortification of wheat flour with ragi flour: Effect on physical, nutritional, antioxidant and sensory profile of noodles. Current Research in Nutrition and Food Science, 6(1), 165–173.CrossRefGoogle Scholar
  40. Kudake, D. C., Pawar, A. V., Muley, A. B., Parate, V. R., & Talib, M. I. (2017). Enrichment of wheat flour noodles with oat flour: Effect on physical, nutritional, antioxidant and sensory properties. International Journal of Current Microbiology and Applied Sciences, 6(12), 204–213.CrossRefGoogle Scholar
  41. Kunnumakkara, A. B., Chung, J. G., Koca, C., & Dey, S. (2009). Mint and its constituents. In Molecular Targets and Therapeutic Uses of Spices: Modern Uses for Ancient medicine (pp. 373–401). World Scientific.Google Scholar
  42. Kurian, A. (2012). Health benefits of herbs and spices. In Handbook of Herbs and Spices, Vol. 2 (2nd ed., pp. 72–88). Woodhead Publishing Limited.Google Scholar
  43. Kyung, K. H. (2011). Antimicrobial activity of volatile sulfur compounds in foods. In M. C. Qian, X. Fan, & K. Mahattanatawee (Eds.), Volatile Sulfur Compounds in Food (pp. 323–338). Bangkok: ACS Division of Agricultural and Food Chemistry, Inc..CrossRefGoogle Scholar
  44. Liu, Q., Meng, X., Li, Y., Zhao, C. N., Tang, G. Y., & Li, H. B. (2017). Antibacterial and antifungal activities of spices. International Journal of Molecular Sciences, 18(6), 1283.PubMedCentralCrossRefPubMedGoogle Scholar
  45. Liyanage, R., Kiramage, C., Visvanathan, R., Jayathilake, C., Weththasinghe, P., Bangamuwage, R., … Vidanarachchi, J. (2018). Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats. Journal of Food Biochemistry, 42(1), 12457.CrossRefGoogle Scholar
  46. Longvah, T., Ananth, R., Bhaskarachary, K., & Venkaiah, K. (2017). Indian Food Composition Tables. New Delhi: National Institute of Nutrition, ICMR.Google Scholar
  47. Mandal, S., & Mandal, M. (2015). Coriander (Coriandrum sativum L.) essential oil: Chemistry and biological activity. Asian Pacific Journal of Tropical Biomedicine, 5(6), 421–428.CrossRefGoogle Scholar
  48. Montesano, D., Rocchetti, G., Putnik, P., & Lucini, L. (2018). Bioactive profile of pumpkin: An overview on terpenoids and their health-promoting properties. Current Opinion in Food Science, 22, 81–87.CrossRefGoogle Scholar
  49. Moses, O., Olawuni, I., & Iwouno, J. O. (2012). The proximate composition and functional properties of full-fat flour, and protein isolate of lima bean (Phaseolus lunatus). Open Access Scientific Reports, 1(7), 1–5.Google Scholar
  50. Navale, A. S., Deshmuh, B. R., Korake, R. L., Narwade, S. G., & Mule, P. R. (2014). Production profile, proximate composition, sensory evaluation and cost configuration of wood apple burfi. Animal Science Reporter, 8, 11–120.Google Scholar
  51. Oke, D. G. (2014). Proximate and phytochemical analysis of Cajanus cajan (Pigeon pea) leaves. Chemical Science Transactions, 3(3), 1172–1178.Google Scholar
  52. Pacifico, S., Galasso, S., Piccolella, S., Kretschmer, N., Pan, S. P., Nocera, P., … Monaco, P. (2018). Winter wild fennel leaves as a source of anti-inflammatory and antioxidant polyphenols. Arabian Journal of Chemistry, 11(4), 513–524.CrossRefGoogle Scholar
  53. Pagano, E., Romano, B., Izzo, A. A., & Borrelli, F. (2018). The clinical efficacy of curcumin-containing nutraceuticals: An overview of systematic reviews. Pharmacological Research, 134, 79–91.PubMedCrossRefGoogle Scholar
  54. Pal, D., Mishra, P., Sachan, N., & Ghosh, A. K. (2011). Biological activities and medicinal properties of Cajanus cajan (L) Millsp. Journal of Advanced Pharmaceutical Technology & Research, 2(4), 207.CrossRefGoogle Scholar
  55. Pallavi, B. V., Chetana, & Reddy, S. Y. (2014). Processing, physic-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki-an Indian traditional sweet. Journal of Food Science and Technology, 51(1), 158–162.PubMedCrossRefGoogle Scholar
  56. Panda, S. H., Panda, S., Sethuraman, S. P., & Ray, R. C. (2009). Anthocyanin-rich sweet potato lacto-pickle: Production, nutritional and proximate composition. International Journal of Food Science & Technology, 44(3), 445–455.CrossRefGoogle Scholar
  57. Pandey, M. K., Kunnumakkara, A. B., & Aggarwal, B. B. (2009). Kokum (Garcinol). In Molecular Targets and Therapeutic Uses of Spices: Modern Uses for Ancient Medicine (pp. 281–309). World Scientific.Google Scholar
  58. Patcharatrakul, T., & Gonlachanvit, S. (2016). Chili peppers, curcumins, and prebiotics in gastrointestinal health and disease. Current Gastroenterology Reports, 18(4), 19.PubMedCrossRefGoogle Scholar
  59. Patil, S., Padghan, P. V., & Patil, R. A. (2017). Physico-chemical properties of gulabjamun prepared from khoa of buffalo milk blended with sweet corn milk. Journal of pharmacology and phytochemistry, 6(6), 69–72.Google Scholar
  60. Patil, S. P., & Arya, S. S. (2017). Nutritional, functional, phytochemical and structural characterization of gluten-free flours. Journal of Food Measurement and Characterization, 11(3), 1284–1294.CrossRefGoogle Scholar
  61. Popova, I. E., & Morra, M. J. (2014). Simultaneous quantification of sinigrin, sinalbin, and anionic glucosinolate hydrolysis products in Brassica juncea and Sinapis alba seed extracts using ion chromatography. Journal of Agricultural and Food Chemistry, 62(44), 10,687–10,693.CrossRefGoogle Scholar
  62. Qayyum, M. M. N., Butt, M. S., Anjum, F. M., & Nawaz, H. (2012). Composition analysis of some selected legumes for protein isolates recovery. The Journal of Animal and Plant Sciences, 22(4), 1156–1162.Google Scholar
  63. Rachwa-Rosiak, D., Nebesny, E., & Budryn, G. (2015). Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: A review. Critical Reviews in Food Science and Nutrition, 55(8), 1137–1145.PubMedCrossRefGoogle Scholar
  64. Rahmani, A. H., Khan, A. A., & Aldebasi, Y. H. (2017). Saffron (Crocus sativus) and its active ingredients: Role in the prevention and treatment of disease. Pharmacognosy Journal, 9(6), 873–879.CrossRefGoogle Scholar
  65. Rajendran, M. P., Pallaiyan, B. B., & Selvaraj, N. (2014). Chemical composition, antibacterial and antioxidant profile of essential oil from Murraya koenigii (L.) leaves. Avicenna Journal of Phytomedicine, 4(3), 200–214.PubMedPubMedCentralGoogle Scholar
  66. Ravani, A., & Joshi, D. (2013). Mango and its by product utilization–A review. Trends in Post Harvest Technology, 1(1), 55–67.Google Scholar
  67. Sardar, B. R., Tarade, K. M., & Singhal, R. S. (2013). Stability of active components of cardamom oleoresin in co-crystallized sugar cube during storage. Journal of Food Engineering, 117(4), 530–537.CrossRefGoogle Scholar
  68. Saxena, K. B., Kumar, R. V., & Sultana, R. (2010). Quality nutrition through pigeonpea-a review. Health, 2(11), 1335–1344.CrossRefGoogle Scholar
  69. Seeram, N. P., & Heber, D. (2007). Impact of berry phytochemicals on human health: Effects beyond antioxidation. ACS Symposium Series, 956, 326–336.CrossRefGoogle Scholar
  70. Semwal, R. B., Semwal, D. K., Vermaak, I., & Viljoen, A. (2015). A comprehensive scientific overview of Garcinia cambogia. Fitoterapia, 102, 134–148.PubMedCrossRefGoogle Scholar
  71. Sengun, I. Y., & Karapinar, M. (2004). Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella typhimurium on carrots (Daucus carota L.). International Journal of Food Microbiology, 96(3), 301–305.PubMedCrossRefGoogle Scholar
  72. Sengupta, S., Samanta, A., & Bhowal, J. (2017). Effect of different types of coagulating agent on physic-chemical and organoleptic properties of non dairy rasgulla (cheese ball). Journal of Microbiology, Biotechnology and Food Sciences, 6(4), 1107–1111.CrossRefGoogle Scholar
  73. Shalini, R., Abhinaya, G., Saranya, P., & Antony, U. (2017). Growth of selected probiotic bacterial strains with fructans from Nendran banana and garlic. LWT- Food Science and Technology, 83, 68–78.CrossRefGoogle Scholar
  74. Shao, Y., & Bao, J. (2015). Polyphenols in whole rice grain: Genetic diversity and health benefits. Food Chemistry, 180, 86–97.PubMedCrossRefGoogle Scholar
  75. Sharma, K. D., Karki, S., Thakur, N. S., & Attri, S. (2012). Chemical composition, functional properties and processing of carrot—A review. Journal of Food Science and Technology, 49(1), 22–32.PubMedCrossRefGoogle Scholar
  76. Sharma, S. K., Peter, S., Sharma, A., Kumar, A., & Rai, V. P. (2017). Effect of incorporation of sapota pulp and cocoa powder on the physico-chemical and microbiological characteristics of shrikhand. Asian Journal of Dairy and Food Research, 36(1), 34–36.Google Scholar
  77. Siddhu, D., Broadway, A. A., Ali, M. N., & Singh, A. (2017). Physico-chemical and sensory qualities in kulfi prepared by fruit pomace and bura (Khandsari). The Pharma Innovation Journal, 6(7), 905–907.Google Scholar
  78. Singh, J., Solomon, S., & Kumar, D. (2013). Manufacturing jaggery, a product of sugarcane, as health food. Agrotechnology, (S11), 1–3.Google Scholar
  79. Singh, V., Sati, V., & Agarwal, S. (2016). Potential of germinated sorghum (Sorghum bicolor) for utilization as a health food. International Journal of Science, Environment and Technology, 5(6), 4203–4212.Google Scholar
  80. Srivatsa, A. N., Ramakrishna, A., Gopinathan, V. K., Nataraju, S., Leela, R. K., Jayaraman, K. S., & Santhanam, K. (1993). Suitability of indigenously fabricated aluminium cans for canning of Indian foods. Journal of Food Science and Technology, 30, 429–434.Google Scholar
  81. Suneja, Y., Kaur, S., Gupta, A. K., & Kaur, N. (2011). Levels of nutritional constituents and antinutritional factors in black gram (Vigna mungo L. Hepper). Food Research International, 44(2), 621–628.CrossRefGoogle Scholar
  82. Swami, S. B., Thakor, N. J., Haldankar, P. M., & Kalse, S. B. (2012). Jackfruit and its many functional components as related to human health: A review. Comprehensive Reviews in Food Science and Food Safety, 11(6), 565–576.CrossRefGoogle Scholar
  83. Torres-León, C., Rojas, R., Contreras-Esquivel, J. C., Serna-Cock, L., Belmares-Cerda, R. E., & Aguilar, C. N. (2016). Mango seed: Functional and nutritional properties. Trends in Food Science & Technology, 55, 109–117.CrossRefGoogle Scholar
  84. Variya, B. C., Bakrania, A. K., & Patel, S. S. (2016). Emblica officinalis (Amla): A review for its phytochemistry, ethnomedicinal uses and medicinal potentials with respect to molecular mechanisms. Pharmacological Research, 111, 180–200.PubMedCrossRefGoogle Scholar
  85. Vilienė, V., Šašytė, V., Stupelienė, A. R., & Gružauskas, R. (2017). Nutritional value determination of different varieties of oats and barley using near-infrared spectroscopy method for the horses nutrition. In World Academy of Science, Engineering and Technology: Conference Proceedings: 19 [International Conference on Animal Nutrition]: Dubai, UAE, January 30–31, 2017 (ICAN 2017) (pp. 2969–2973). World Academy of Science, Engineering and Technology.Google Scholar
  86. Wani, S. A., & Kumar, P. (2018). Fenugreek: A review on its nutraceutical properties and utilization in various food products. Journal of the Saudi Society of Agricultural Sciences, 17, 97–106.CrossRefGoogle Scholar
  87. Wrigley, C. W., & Bushuk, W. (2010). Rye and triticale: Characteristics and quality requirements. In Cereal Grains (pp. 112–140). Woodhead Publishing Limited.Google Scholar
  88. Yadav, J. P., Arya, V., Yadav, S., Panghal, M., Kumar, S., & Dhankhar, S. (2010). Cassia occidentalis L.: A review on its ethnobotany, phytochemical and pharmacological profile. Fitoterapia, 81(4), 223–230.PubMedCrossRefGoogle Scholar
  89. Yang, F., Zhang, M., Bhandari, B., & Liu, Y. (2018). Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT- Food Science and Technology, 87, 67–76.CrossRefGoogle Scholar
  90. Zee, J. A., Boudreau, A., Bourgeois, M., & Breton, R. (1988). Chemical composition and nutritional quality of faba bean (Vicia faba L. Minor) based tofu. Journal of Food Science, 53(6), 1772–1774.CrossRefGoogle Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Laxmi Ananthanarayan
    • 1
  • Kriti Kumari Dubey
    • 1
  • Abhijeet B. Muley
    • 1
  • Rekha S. Singhal
    • 1
  1. 1.Food Engineering and Technology DepartmentInstitute of Chemical TechnologyMumbaiIndia

Personalised recommendations