Articoli correlati a Effect of Processing on Nutrient Composition of Chickpea

Effect of Processing on Nutrient Composition of Chickpea - Brossura

Thapliyal, Priyanka; Sehgal, Salil

 
9783659448751: Effect of Processing on Nutrient Composition of Chickpea
Brossura
ISBN 10: 3659448753 ISBN 13: 9783659448751
Casa editrice: LAP LAMBERT Academic Publishing, 2013

Sinossi

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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

L'autore

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.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
LAP LAMBERT Academic Publishing
Data di pubblicazione
2013
Lingua
Inglese
ISBN 10 
3659448753
ISBN 13 
9783659448751
Rilegatura
Copertina flessibile
Numero di pagine
112
Contatto del produttore
non disponibile
Persona responsabile
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