ISSN:
1573-9104
Keywords:
Protease inhibitors
;
amylase inhibitors
;
phytolectins
;
polyphenols
;
oligosaccharides
;
processing practices
;
chickpea and pigeonpea
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01092864
Permalink