@article{oai:soar-ir.repo.nii.ac.jp:00017244,
 author = {清水,  純夫 and 土屋,  敏夫 and 川延,  謹造},
 journal = {信州大學紀要},
 month = {Jul},
 note = {As has been mentioned in the previous report (Part II), seeds of Vigna Plants are rich in protein and Vitamin B₁. But all varieties of Vigna Plants are not suitable for our foods, so we studied a few factors havinga influence the　taste　of　Vigna beans. And then we made experimentally several nutritive foods from Vigna　beans. The results are summarized as　follows. i.) Average size of Vigna starch grains was 21.0±6.4μin long diameter，and 15.0±4.5μin short diameter. lt seemed that there was no　clear relation between the size of starch grains and taste of boiled beans.（Tab.1）. ⅱ) By measuring increased weight caused by water absorption and velocity of water absorption of seeds we classified Vigna seeds into four types, (Fig.1)which seemed to be related with taste of beans. ⅲ）By testing the taste of boiled beans of 34 varieties of Vinga Plants, we were able to select out several varieties of good taste and beautiful colour. We recommended.“Sasagemeshi”（Vigna-bean Rice）as enriched Rice，subsutituted for “Azukymeshi”(Azukibean Rice). ⅳ）It was shown in many cases that there were close relations between the processing characters of Vigna Plant seeds and six types of the plant form., Article, 信州大學紀要 (2): 235-246(1952)},
 pages = {235--246},
 title = {(其の三)豇豆の化学成分と利用について(Ⅱ)},
 volume = {2},
 year = {1952}
}