Article

Chemical Composition and Antinutritional Factors of Field Peas (Pisum sativum), Chickpeas (Cicer arietinum), and Faba Beans (Vicia faba) as Affected by Extrusion Preconditioning and Drying Temperatures

2011-01-01

Abstract excerpt

Legumes are valuable plant sources of protein and energy and extrusion is one of the most common processing methods for manufacturing both human food and animal feeds. In the present study, three different legumes (field peas, chickpeas, and faba beans) were ground and processed in a pilot-scale extrusion line. Various preconditioning and dryer temperatures were applied to each legume separately that reflected or...

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Literature Corpus work: ebb0f85d-923b-5134-a507-c4381e73a4c0
DOI: 10.1094/cchem-05-10-0077

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Chemical Composition and Antinutritional Factors of Field Peas (Pisum sativum), Chickpeas (Cicer arietinum), and Faba Beans (Vicia faba) as Affected by Extrusion Preconditioning and Drying TemperaturesDOI 10.1094/cchem-05-10-0077Read

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