Article

The impact of dehydration process on antinutrients and protein digestibility of some legume flours

2009-06-01

Abstract excerpt

Dehydrated foods are specially designed for patients with mastication or/and deglutition problems. This study has assessed the effects of soaking, cooking and industrial dehydration treatments on antinutrient factors and also on protein digestibility in legume flours (chickpea, lentil and bean). A general decline of phytic acid was observed during dehydration, being the most accentuated in case of lentil (44%), fo...

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Literature Corpus work: d57743f1-e425-53d5-b7e2-0c13a92caf5c
DOI: 10.1016/j.foodchem.2008.10.070

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