Effect of Processing Methods on Proximate Composition of Cereal and Legume flours
نویسنده
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].
منابع مشابه
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