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Effect of Soaking and Cooking on the Saponin Content and Composition of Chickpeas ( Cicer arietinum ) and Lentils ( Lens culinaris )

✍ Scribed by Ruiz, Raquel G.; Price, Keith R.; Arthur, A. Eddie; Rose, Malcolm E.; Rhodes, Michael J. C.; Fenwick, Roger G.

Book ID
127026472
Publisher
American Chemical Society
Year
1996
Tongue
English
Weight
124 KB
Volume
44
Category
Article
ISSN
0021-8561

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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