Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination
@article{ElAdawy2002NutritionalCA, title={Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination}, author={T. A. El-Adawy}, journal={Plant Foods for Human Nutrition}, year={2002}, volume={57}, pages={83-97} }
The effects of cooking treatments (boiling, autoclaving and microwavecooking) and germination on the nutritional composition and antinutritionalfactors of chickpeas were studied. Cooking treatments and/or germinationcaused significant (p < 0.05) decreases in fat, total ash, carbohydratefractions, antinutritional factors, minerals and B-vitamins. Germination wasless effective than cooking treatments in reducing trypsin inhibitor,hemagglutinin activity, tannins and saponins; it was more effective…
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