Antinutritional factors of chickpea and pigeonpea and their removal by processing

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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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.

Item Type:	Article
Divisions:	UNSPECIFIED
CRP:	UNSPECIFIED
Uncontrolled Keywords:	Protease inhibitors, Amylase inhibitors, Phytolectins, Polyphenols, Oligosaccharides, Processing practices, chickpea and pigeonpea
Subjects:	Mandate crops > Chickpea Mandate crops > Pigeonpea Others > Food and Nutrition
Depositing User:	Ms. Ishrath Durafsha
Date Deposited:	13 Feb 2014 14:24
Last Modified:	13 Feb 2014 14:24
URI:	http://oar.icrisat.org/id/eprint/7500
Official URL:	http://dx.doi.org/10.1007/BF01092864
Projects:	UNSPECIFIED
Funders:	UNSPECIFIED
Acknowledgement:	UNSPECIFIED
Links:	Google Scholar

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