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}
}
  • T. El-Adawy
  • Published 2002
  • Biology, Medicine
  • Plant Foods for Human Nutrition
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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