incognita. There are some resistant cultivars to these pests and diseases. Genetic stock Little breeding work has been completed on the moth bean, but researchers have found that there is substantial genetic variation between moth bean germplasms. The National Bureau of Plant Genetic resources in New Delhi, India, houses more than 1000 accessions. Some improved cultivars such as ' CZM-2, CZM-3, ‘RMO-40’ and ‘RMO-225’are available in India. Human consumption Whole or split moth bean seeds can be cooked or fried. In India, particularly in the state of Maharashtra, moth beans are sprouted before cooking and used for making a spicy stew called matki usal. Matki usal forms the base of the Indian street food dish called misal pav. "Fried dal of the bean is used for making a savory dry snack, in India called dalmoth. The moth bean pods can be boiled and eaten. The flour of the bean is used for making another savoury snack called bhujia." Animal consumption Moth bean is also consumed as a forage crop by animals. Nutritional information 100g of raw, uncooked moth bean seeds contain 343 calories, 23 g of protein, 62 g of carbohydrate and 1.6 g of fat. As is the case with other legumes, this pulse does contain antinutritional factors that limit available protein. However, research has shown that the Moth bean contains considerably less of these factors compared with other legume grains, making it a more beneficial choice for consumption. Soaking and cooking moth beans before consumption helps to break down antinutritional factors and makes the protein more digestible. Constraints to wider adaptation While its drought tolerance and high protein content could make moth bean a potential crop choice for semi-arid Africa, a lack of management knowledge and the difficulty of harvest due to its density and creeping nature could make its spread to other parts of the world difficult. See also Bean References Edible legumes aconitifolia Nitrogen-fixing crops