Bookcover of Effect of Processing on Nutrient Composition of Chickpea
Booktitle:

Effect of Processing on Nutrient Composition of Chickpea

LAP LAMBERT Academic Publishing (2013-08-25 )

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ISBN-13:

978-3-659-44875-1

ISBN-10:
3659448753
EAN:
9783659448751
Book language:
English
Blurb/Shorttext:
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.
Publishing house:
LAP LAMBERT Academic Publishing
Website:
https://www.lap-publishing.com/
By (author) :
Priyanka Thapliyal, Salil Sehgal
Number of pages:
112
Published on:
2013-08-25
Stock:
Available
Category:
Agriculture, horticulture, forestry, fishery, nutrition
Price:
54.90 €
Keywords:
nutrients, Processing, chickpea

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