Effect of Processing on Nutrient Composition of Chickpea - Softcover

Thapliyal, Priyanka; Sehgal, Salil

 
9783659448751: Effect of Processing on Nutrient Composition of Chickpea
Softcover
ISBN 10: 3659448753 ISBN 13: 9783659448751
Publisher: 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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About the Author

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.

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Publisher
LAP LAMBERT Academic Publishing
Publication date
2013
Language
English
ISBN 10 
3659448753
ISBN 13 
9783659448751
Binding
Paperback
Number of pages
112