The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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
     

   Subscribe/Renew Journal


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.
User
Notifications

Abstract Views: 271

PDF Views: 1




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

Abstract Views: 271  |  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.