Effect of Processing Methods on Proximate Composition of Cereal and Legume flours

نویسنده

  • S. Kavitha
چکیده

Germination and roasting are the simple and easily adaptable technologies for reduction of bulkiness and increasing shelf life of cereal and legume based food formulations [1]. Germination has been reported to induce an increase in free limiting amino acids and available vitamins with modified functional properties of seed components [2]. It has also been shown to decrease anti nutritional factors and also increase the protein digestibility, crude fibre and protein contents [3].

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تاریخ انتشار 2014