ICAR Research Data Repository for Knowledge Management
Antinutritional factors of chickpea and pigeonpea and their removal by processing
OAR@ICRISAT
View Archive Info| Field | Value | |
| Relation |
http://oar.icrisat.org/7500/
http://dx.doi.org/10.1007/BF01092864 |
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| Title |
Antinutritional factors of chickpea and pigeonpea and their removal by processing
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| Creator |
Singh, U
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| Subject |
Chickpea
Pigeonpea Food and Nutrition |
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| Description |
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.
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| Publisher |
Springer
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| Date |
1988
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://oar.icrisat.org/7500/1/PFHN_38_251-261-1988.pdf
Singh, U (1988) Antinutritional factors of chickpea and pigeonpea and their removal by processing. Plant Foods for Human Nutrition, 38 (3). pp. 251-261. ISSN 0921-9668 |
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