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

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Authors

  • J. R. Suryawanshi
     Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri-413 722, Maharashtra ,IN
  • R. N. Adsule
     Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri-413 722, Maharashtra ,IN
  • U. D. Chavan
     Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri-413 722, Maharashtra ,IN

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.

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Published

1989-07-01

How to Cite

Suryawanshi, J. R., Adsule, R. N., & Chavan, U. D. (1989). Effect of Processing and Storage on Phytate, Polyphenols and Trypsin Inhibitor Activity in Groundnut Kernels. The Indian Journal of Nutrition and Dietetics, 26(7), 191–195. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13700

Issue

Volume 26, Issue 7, July 1989

Section

Articles

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