Effect of cooking and canning on digestibility and antioxidant potential in chickpea (Cicer arietinum) and pigeon pea (Cajanus cajan)
Pulses because of their high protein content, have the potential for improving nutritional status and combating malnutrition. A study was carried out at ICAR-Indian Agricultural Research Institute, New Delhi during 2019-20 to see the effects of cooking (boiling) and canning on protein digestibility...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indian Council of Agricultural Research
2021-09-01
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| Series: | The Indian Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAgS/article/view/115131 |