EFFECT OF SPROUTING TIME ON NUTRITIONAL QUALITY OF CHICKPEA (Cicer arietinum L.) AND MUNGBEAN (Vigna radiata L.)

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dc.contributor.advisorDr. N. J. Patel
dc.contributor.authorMadastu Saikrishna
dc.date.accessioned2022-05-05T05:12:11Z
dc.date.available2022-05-05T05:12:11Z
dc.date.issued2020
dc.description.abstractSprouting 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184235
dc.keywordsSPROUTING TIME, NUTRITIONAL, QUALITY, CHICKPEA (Cicer arietinum L.), MUNGBEAN (Vigna radiata L.)en_US
dc.language.isoEnglishen_US
dc.publisherDepartment of Biochemistry B. A. College of Agriculture, Anand Agricultural University Ananden_US
dc.subBiochemistryen_US
dc.themeEFFECT OF SPROUTING TIME ON NUTRITIONAL QUALITY OF CHICKPEA (Cicer arietinum L.) AND MUNGBEAN (Vigna radiata L.)en_US
dc.these.typeM.Scen_US
dc.titleEFFECT OF SPROUTING TIME ON NUTRITIONAL QUALITY OF CHICKPEA (Cicer arietinum L.) AND MUNGBEAN (Vigna radiata L.)en_US
dc.typeThesisen_US
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