EFFECT OF SPROUTING TIME ON NUTRITIONAL QUALITY OF CHICKPEA (Cicer arietinum L.) AND MUNGBEAN (Vigna radiata L.)
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Date
2020
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Department of Biochemistry B. A. College of Agriculture, Anand Agricultural University Anand
Abstract
Sprouting tends to enhance the nutritional value of the legumes or pulses. These
contain certain anti-nutrients including phytic acid and protein inhibitors which locks up
important minerals. It also inhibits our digestive enzymes that can cause indigestion and
intestinal gas. Sprouting increases the nutritive value of the ingredients and provides
better digestion. Further, it provides the amino acids more readily available. And
increase antioxidants which helps in detoxifying body by boosting the oxygen levels in
the body.