Improvement of odor, flavor and color of Mongo bean powder (Phaseolus aureus Roxb.)
It was found that a preliminary wash with 95% ethanol is necessary in order to obtain protein and flour from mongo beans freed mostly from its objectionable features. This protein in mongo can be extracted by treatment of the finely ground (100-mesh) sample with dilute NaOH solution at a 1:10 ratio,...
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