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Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)

✍ Scribed by Aharon Segev; Hana Badani; Yoram Kapulnik; Ilan Shomer; Michal Oren-Shamir; Shmuel Galili

Book ID
111406231
Publisher
Institute of Food Technologists
Year
2010
Tongue
English
Weight
355 KB
Volume
75
Category
Article
ISSN
0022-1147

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## Background: Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. the cooked seeds of three pulses (black bean, chickpea and lentil) were e