Effect of Processing on Nutrient Composition of Chickpea - Couverture souple

Thapliyal, Priyanka; Sehgal, Salil

 
9783659448751: Effect of Processing on Nutrient Composition of Chickpea
Couverture souple
ISBN 10 : 3659448753 ISBN 13 : 9783659448751
Editeur : LAP LAMBERT Academic Publishing, 2013

Synopsis

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.

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Présentation de l'éditeur

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.

Biographie de l'auteur

Pursued Foods and Nutrition as professional course in graduation from G.B.Pant University of Agriculture and Technology, Pantnagar, India.Got ICAR scholarship for post graduate studies and completed Masters from CCSHAU, Haryana, India.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2013
Langue
anglais
ISBN 10 
3659448753
ISBN 13 
9783659448751
Reliure
Broché
Nombre de pages
112
Coordonnées du fabricant
non disponible
Personne responsable
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