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Effect of Processing on Nutrient Composition of Chickpea Salil Sehgal
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Effect of Processing on Nutrient Composition of Chickpea
Salil Sehgal
Chickpea contains good amount of nutrients like protein, fat, crude fiber, carbohydrate, energy, calcium, phosphorus, iron and B-complex vitamins. Presence of certain anti-nutritional factors like phytate, flavonoid and trypsin inhibitor reduces the nutritive value of chickpea by inhibiting digestibility. Various processing methods like soaking, dehulling, pressure cooking, roasting, germination and fermentation etc. are known to reduce the level of antinutrients.
| Medij | Knjige Paperback Book (Knjiga z mehkimi platnicami in lepljenim hrbtom) |
| Izdano | 25. avgusta 2013 |
| ISBN13 | 9783659448751 |
| Založniki | LAP LAMBERT Academic Publishing |
| Strani | 112 |
| Dimenzije | 150 × 7 × 226 mm · 185 g |
| Jezik | Nemščina |
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