Artículos relacionados a Effect of Processing on Nutrient Composition of Chickpea

Effect of Processing on Nutrient Composition of Chickpea - Tapa blanda

Thapliyal, Priyanka; Sehgal, Salil

 
9783659448751: Effect of Processing on Nutrient Composition of Chickpea
Tapa blanda
ISBN 10: 3659448753 ISBN 13: 9783659448751
Editorial: LAP LAMBERT Academic Publishing, 2013

Sinopsis

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

Reseña del editor

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.

Biografía del autor

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
LAP LAMBERT Academic Publishing
Año de publicación
2013
Idioma
Inglés
ISBN 10 
3659448753
ISBN 13 
9783659448751
Encuadernación
Tapa blanda
Número de páginas
112
Contacto del fabricante
no disponible
Persona responsable
no disponible