Год выпуска: 2013 Автор: Priyanka Thapliyal and Salil Sehgal Издательство: LAP Lambert Academic Publishing Страниц: 112 ISBN: 9783659448751 Описание 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. |