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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.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2013. gada 25. augusts |
| ISBN13 | 9783659448751 |
| Izdevēji | LAP LAMBERT Academic Publishing |
| Lapas | 112 |
| Izmēri | 150 × 7 × 226 mm · 185 g |
| Valoda | Vācu |
Skatīt visus Salil Sehgal ( piem., Paperback Book )