Changes in phytates and HCL extractability of calcium, phosphorus, and iron of soaked, dehulled, cooked, and sprouted pigeon pea cultivar (UPAS-120)

Plant Foods for Human Nutrition

Volumn 57, Issue 3-4, 2002, Pages 275-284

  Duhan, A ^a   Khetarpaul, N ^a   Bishnoi, S ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Calcium; Dehulling; Germination; HCl extractability; Iron; Ordinary cooking; Phosphorus; Phytic acid; Pressure cooking; Soaking

Indexed keywords

CALCIUM; HYDROCHLORIC ACID; IRON; PHOSPHORUS; PHYTIC ACID;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; COOKING; FOOD HANDLING; GERMINATION; METHODOLOGY; NUTRITIONAL VALUE; PIGEONPEA;

BIOLOGICAL AVAILABILITY; CAJANUS; CALCIUM; COOKERY; FOOD HANDLING; GERMINATION; HYDROCHLORIC ACID; IRON; NUTRITIVE VALUE; PHOSPHORUS; PHYTIC ACID;

CAJANUS CAJAN; COLUMBA; PISUM SATIVUM;

EID: 0036770251     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1021814919592     Document Type: Article

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