Abstract
AbstractVarious domestic processing and cooking methods like soaking (6, 12 and 18 h), dehulling of soaked pea seeds, ordinary and pressure cooking of unsoaked, soaked and soaked‐dehulled pea seeds and sprouting for varying periods (12, 24 and 48 h) brought about a significant (P < 0.05) improvement in HCl‐extractability of minerals, an index of their bioavailability to the human system. Sprouting was noticed to be the best processing method followed by pressure cooking and ordinary cooking of soaked‐dehulled pea seeds for remarkably enhancing the availability of dietary essential minerals i.e. calcium, phosphorus, iron, copper and zinc.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
