Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis

@article{Vijayakumari1998EffectOS,
  title={Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis},
  author={K. Vijayakumari and P. Siddhuraju and M. Pugalenthi and K. Janardhanan},
  journal={Food Chemistry},
  year={1998},
  volume={63},
  pages={259-264}
}
Abstract The effect of soaking, cooking and autoclaving on the levels of total free phenolics, tannins, phytic acid and in vitro protein digestibility (IVPD) were studied in Vigna aconitifolia and Vigna sinensis . Though soaking significantly reduced the content of tannins alone in V. aconitifolia , both total free phenolics and tannins were markedly reduced in V. sinensis . Greater loss of total free phenolics as well as tannins occurred under autoclaving compared to soaking and cooking in… Expand
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