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Study of effect of different cooking methods on anti-nutritional factors in chick Pea (Cicer arietinum L.)
M P KULTHE
Department of Botany Milind College of Science, Nagsenvana, Aurangabad (MS)

Article Info

 

Abstract

Received: 01-03-2016
Revised: 05-06-2016
Accepted: 02-07-2016

The Chick Pea is an important and chief source of proteins in Indian diet. About 75% of worlds chick pea production is in India. The discussed theory was regarding the nutritional quality of proteins of Chickpea. Raw and treated seeds with different kinds of cooking method we used for study, their content of anti nutritional factors including trypsin and and chymotrypsin inhibitors. Different cooking method included in the present study were sprouting, soaking ,boiling, cooking, roasting ,microwave cooking, autoclaving and fermentation.

Keywords:
Chick Pea, anti nutritional factors, chick Pea

 

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