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- Publisher
- Springer Journals
- Copyright
- Copyright
- Subject
- Chemistry; Food Science; Chemistry/Food Science, general; Nutrition; Ecology; Plant Physiology
- ISSN
- 0921-9668
- eISSN
- 1573-9104
- DOI
- 10.1007/BF01092864
- Publisher site
- See Article on Publisher Site
Abstract
Protease inhibitors, amylase inhibitors, phytolectins, polyphenols, and oligosaccarides are important antinutritional factors of chickpea and pigeonpea. Research on these factors is reviewed and compared to those in other grain legumes. Both chickpea and pigeonpea are consumed in various forms as processed food. The effects of such processing practices as cooking, germination, and fermentation to reduce the levels of these antinutritional factors are also discussed.
Journal
Plant Foods for Human Nutrition – Springer Journals
Published: Jan 19, 2005