Effects of Cooking and Germination on Hemagglutinin Activity in Lentil

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Authors

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

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.

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Published

1987-01-01

How to Cite

Parkash Batra, V. I. (1987). Effects of Cooking and Germination on Hemagglutinin Activity in Lentil. The Indian Journal of Nutrition and Dietetics, 24(1), 15–19. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13537

Issue

Volume 24, Issue 1, January 1987

Section

Original Articles

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