Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods

Journal of Food Measurement and Characterization

Volumn 10, Issue 3, 2016, Pages 625-633

  Xu, Yixiang ^a   Cartier, Arrieyana ^a   Obielodan, Mary ^a   Jordan, Krystle ^a   Hairston, Teara ^a   Shannon, Anna ^a   Sismour, Edward ^a  

^a VIRGINIA STATE UNIVERSITY   (United States)

Author keywords

Amino acid profile; Anti nutritional factors; Chickpea; Nutritional composition; Processing methods; Protein digestibility

Indexed keywords

AMINO ACIDS; COOKING; FLAVONOIDS; MINERALS; NUTRITION; OILS AND FATS; PROCESSING; PROTEINS; SOLUBILITY; TANNINS;

ANTI-NUTRITIONAL FACTORS; CHICKPEA; NUTRITIONAL COMPOSITIONS; PROCESSING METHOD; PROTEIN DIGESTIBILITY;

THERMAL PROCESSING (FOODS);

EID: 84966355808     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-016-9346-8     Document Type: Article

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