Antinutritional factors of chickpea and pigeonpea and their removal by processing
Copyright policy )Antinutritional factors of chickpea and pigeonpea and their removal by processing
Protease inhibitors, amylase inhibitors, phytolectins, polyphenols, and oligosaccarides are important antinutritional factors of chickpea and pigeonpea. Research on these factors is reviewed and compared to those in other grain legumes. Both chickpea and pigeonpea are consumed in various forms as processed food. The effects of such processing practices as cooking, germination, and fermentation to reduce the levels of these antinutritional factors are also discussed.
570, Plants, Medicinal, Oligosaccharides, Fabaceae, Pigeonpea, Chickpea, Phenols, Lectins, Amylases, Food and Nutrition, Protease Inhibitors, Cooking, Plant Lectins, alpha-Amylases, Trypsin Inhibitors, Plant Proteins
570, Plants, Medicinal, Oligosaccharides, Fabaceae, Pigeonpea, Chickpea, Phenols, Lectins, Amylases, Food and Nutrition, Protease Inhibitors, Cooking, Plant Lectins, alpha-Amylases, Trypsin Inhibitors, Plant Proteins
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