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The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes

โœ Scribed by Zia -ur-Rehman; Abdul Majeed Salariya

Book ID
108825811
Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
92 KB
Volume
40
Category
Article
ISSN
0950-5423

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## Abstract The effect of processing treatments on the rate of starch digestibility in three legumes, viz., bengal gram (__Cicer arietinum__ L.), cowpea __(Vigna unguiculata)__ and green gram __(Vigna radiata)__ was studied using an in vitro dialysis system. The processes studied were fermentation,