Effect of Different Domestic Processing Methods on Nutritional Value of Mothbean (Vigna aconitifolia L.) Grains

Abstract

Legumes are important constituent for the human diet, it increases the nutritional status of the cereal-based diets. Mothbean (Vigna aconitifolia L.) grains are appreciated due to its high quality of protein content. Hence, the current study carried out with the purpose to assess the effect of different domestic processing methods on nutritional value of Mothbean grains. Mothbean grains procured in the local markets were cleaned and soaked in clean tap water for 12 h in 1:3 ratio