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Effect of Various Domestic Processing and Cooking Methods on Phytic Acid and HCl-Extractability of Calcium, Phosphorus and Iron of Pigeonpea

โœ Scribed by Duhan, A.; Khetarpaul, N.; Bishnoi, S.

Book ID
121751679
Publisher
SAGE Publications
Year
1999
Tongue
English
Weight
881 KB
Volume
13
Category
Article
ISSN
0260-1060

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Effect of various domestic processing an
Effect of various domestic processing and cooking methods on the HCl-extractability of minerals from pea seeds
โœ Bishnoi, S. ;Khetarpaul, N. ๐Ÿ“‚ Article ๐Ÿ“… 1995 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 402 KB

Various domestic processing and cooking methods like soaking (6, 12 and I8 h), dehulling of soaked pea seeds, ordinary and pressure cooking of unsoaked, soaked and soaked-dehulled pea seeds and sprouting for varying periods (12, 24 and 48 h) brought about a significant (P < 0.05) improvement in HCI-