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Biochemical and nutritional evaluation of Masyaura - a legume based traditional savoury of Nepal



Biochemical and nutritional evaluation of Masyaura - a legume based traditional savoury of Nepal



Journal of Food Science and Technology Mysore 40(1): 17-22



Masyaura, a partially fermented legume-based savoury prepared from blackgram (Phaseolus mungo dhal and colocasia (Colocasia esculenta) tuber by traditional sun-drying and an alternative cabinet drying methods was evaluated for their biochemical and microbiological changes during the preparation. The results showed that soluble protein, amino nitrogen, non-protein nitrogen and vitamin B complex increased significantly.

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Accession: 003659620

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