Volume 20, Issue 140 (2023)
FSCT 2023, 20(140): 28-51 |
Back to browse issues page
1- LOVELY PROFESSIONAL UNIVERSITY , rattan.19383@lpu.co.in
Abstract: (742 Views)
Pulses form stable dietary components for majority of population across the world. Different people consume pulses in different ways like Uncooked, Soaked, and cooked or only cooked without soaking. All these processing techniques lead to changes in the nutritional value of the pulses. Studies have also reported that in addition to nutritional components like Proteins, Carbohydrates, and fats, pulses also contain anti-nutritional components like Lectins, Tannins, and Polyphenols that greatly interfere with digestion of pulses in the human intestine. Hence in the current study a comprehensive review is being compiled to evaluate the nutritional and antinutritional aspects of pulses and effect of processing methods on invitro protein and starch digestibility of the pulses.
Article Type: Systematic Review |
Subject:
Cereal and products technology
Received: 2023/05/2 | Accepted: 2023/09/18 | Published: 2023/10/2
Received: 2023/05/2 | Accepted: 2023/09/18 | Published: 2023/10/2
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |