Archives in Food and Nutrition

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Research Article - Archives in Food and Nutrition (2021) Volume 4, Issue 4

Effect of processing on Nutrient Content of Pisum Sativum and Cicer Arientinum

Pisum sativum (pea) and Cicer arientinum (chickpea) are two legumes with a good source of protein, vitamins, minerals dietary fibre and energy. These legumes are the powerhouse of the minerals due to which it helps in prevention of various diseases like diabetes, heart diseases, cancer and cardiovascular diseases. Drying and germination of legumes enhances the bioavailability and digestibility of nutrients and therefore plays an important role in human nutrition. Improved varieties of pea (G-10) and chickpea (BSW) were examined for the effect of drying and germination on their nutritional quality.

Author(s): Chaudhary Aina*, Joshi Ila

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