Study on the effect of traditional processing methods on nutritional composition and anti nutritional factors in chickpea (Cicer arietinum)
Author:
Affiliation:
1. Ethiopian Biodiversity Institute, Crop and Horticulture Directorate, P.O. Box 30726, Addis Ababa, Ethiopia
2. Ethiopian Health and Nutrition Research Institute, Addis Ababa, Ethiopia
Publisher
Informa UK Limited
Subject
General Earth and Planetary Sciences,General Engineering,General Environmental Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2017.1422370
Reference39 articles.
1. Effect of Fermentation, Malt-Pretreatment and Cooking on Antinutritional Factors and Protein Digestibility of Sorghum Cultivars
2. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods
3. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans
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