Green grams are the most valuable pulse crops in terms of plant-based protein, dietary fiber, and various phytochemicals. Although green gram is found susceptible to the soil-borne fungus Macrophomina phaseolina (Tassi) Goid, it leads to severe root-rot disease and causes a signi...
Open access
Research Article10.9734/mrji/2024/v34i61447
T. P. Sathsara S. Perera, Pahan I. Godakumbura, M. A. B. Prashantha & S. B. Navaratne·Asian Food Science Journal·2023
This study is focused on formulating a composite flour, rich in essential nutrients using selected grain varieties available in Sri Lanka. The traditional rice variety-Kalu heenati was used as the major ingredient in developing the extruded products. Rice flour (RF), Mung bean fl...
Open access
Research Article10.9734/afsj/2023/v22i10674
The present study was undertaken with the objectives of evolving chakli containing green gram flour and moth bean flour to find out their acceptability and nutritive value. Chakli were prepared by using refined flour, green gram flour, moth bean flour, salt, red chilli powder and...
Open access
Research Article10.9734/afsj/2022/v21i11598
Heat waves and droughts are projected to become more widespread as a result of climate change. At the same time, CO2 levels are predicted to have doubled by 2100. The stomatal regulation and gas exchange characteristics were assessed in 25 days old plants of green gram (var Co 8)...
Open access
Research Article10.9734/ijecc/2021/v11i1030498