|
ISS
820 East 20th Street
Cookeville, TN 38501 USA
931 526 1106
linh@sproutnet.com
| |
Antinutritional factors of
chickpea and pigeonpea and their removal by processing.
Plant Foods Hum Nutr 1988;38(3):251-61
Singh U.
International Crops Research Institute for the Semi Arid Tropics (ICRISAT),
Andhra Pradesh, India.
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.
|
