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Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

✍ Scribed by N. Wang; D.W. Hatcher; R.T. Tyler; R. Toews; E.J. Gawalko

Book ID
116488583
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
186 KB
Volume
43
Category
Article
ISSN
0963-9969

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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