دوره 20، شماره 140 - ( 1402 )                   جلد 20 شماره 140 صفحات 51-28 | برگشت به فهرست نسخه ها


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1- School of bioengineering and biosciences, Lovely Professional University, Phagwara 144401, India. ، rattan.19383@lpu.co.in
چکیده:   (317 مشاهده)
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.
 
واژه‌های کلیدی: Digestibility، Nutrition، Cooking، Soaking، Lectins، Polyphenols
متن کامل [PDF 620 kb]   (121 دریافت)    
نوع مقاله: مروری سیستماتیک | موضوع مقاله: تکنولوژی غلات و فرآورده ها
دریافت: 1402/2/12 | پذیرش: 1402/6/27 | انتشار: 1402/7/10

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