Plant Foods for Human Nutrition

, Volume 38, Issue 3, pp 251–261

Antinutritional factors of chickpea and pigeonpea and their removal by processing

Authors

  • U. Singh
    • International Crops Research Institute for the Semi Arid Tropics (ICRISAT)
Article

DOI: 10.1007/BF01092864

Cite this article as:
Singh, U. Plant Food Hum Nutr (1988) 38: 251. doi:10.1007/BF01092864

Abstract

Protease inhibitors, amylase inhibitors, phytolectins, polyphenols, and oligosaccarides are important antinutritional factors of chickpea and pigeonpea. Research on these factors is reviewed and compared to those in other grain legumes. Both chickpea and pigeonpea are consumed in various forms as processed food. The effects of such processing practices as cooking, germination, and fermentation to reduce the levels of these antinutritional factors are also discussed.

Key words

Protease inhibitors amylase inhibitors phytolectins polyphenols oligosaccharides processing practices chickpea and pigeonpea

Copyright information

© Kluwer Academic Publishers 1988