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Effect of processing and cooking on the antinutritional factors of faba bean (Vicia faba)

โœ Scribed by Alka Sharma; Salil Sehgal

Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
267 KB
Volume
43
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