The Indian Journal of Nutrition and Dietetics

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Effects of Cooking and Germination on Hemagglutinin Activity in Lentil


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1 Department of Chemistry and Biochemistry, Haryana Agricultural University, Hisar - 125004, Haryana, India
     

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Pulses constitute a cheap source of protein for human nutrition. Consumption of raw pulses without proper cooking may prove toxic due to presence of anti nutritional factors. Cooking and germination improve the nutritive value of pulses, partly by destroying or eliminating anti nutritional factors including trypsin inhibitor and hemagglutinin activities. Inoptimal conditions of processing may, however, be detrimental.
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  • Effects of Cooking and Germination on Hemagglutinin Activity in Lentil

Abstract Views: 285  |  PDF Views: 1

Authors

Vijay Inder Parkash Batra
Department of Chemistry and Biochemistry, Haryana Agricultural University, Hisar - 125004, Haryana, India

Abstract


Pulses constitute a cheap source of protein for human nutrition. Consumption of raw pulses without proper cooking may prove toxic due to presence of anti nutritional factors. Cooking and germination improve the nutritive value of pulses, partly by destroying or eliminating anti nutritional factors including trypsin inhibitor and hemagglutinin activities. Inoptimal conditions of processing may, however, be detrimental.