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Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.)

✍ Scribed by R.S. Attia; A.M.El-Tabey Shehata; M.E. Aman; M.A. Hamza

Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
595 KB
Volume
50
Category
Article
ISSN
0308-8146

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We investigated the effects of fungal infection on the chemical composition and functional properties of 'healthy' and 'diseased' chickpeas and faba beans which were classified on the basis of visual contamination. Following fungal testing, the 'diseased' seeds were shown to possess relatively low l