The Indian Journal of Nutrition and Dietetics

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Effect of Processing and Storage on Phytate, Polyphenols and Trypsin Inhibitor Activity in Groundnut Kernels


Affiliations
1 Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri-413 722, Maharashtra, India
     

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Most of groundnuts produced in India are used for extraction of edible oil. About four to five per cent of the produce is used for direct consumption, mostly after roasting or frying.
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Abstract Views: 257

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  • Effect of Processing and Storage on Phytate, Polyphenols and Trypsin Inhibitor Activity in Groundnut Kernels

Abstract Views: 257  |  PDF Views: 1

Authors

J. R. Suryawanshi
Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri-413 722, Maharashtra, India
R. N. Adsule
Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri-413 722, Maharashtra, India
U. D. Chavan
Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri-413 722, Maharashtra, India

Abstract


Most of groundnuts produced in India are used for extraction of edible oil. About four to five per cent of the produce is used for direct consumption, mostly after roasting or frying.