Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability

Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability

Changes in the chemical constituents and nutritive quality of chickpea bulgur process, were studied in seeds that were soaked at different time (2, 8 and 12 h), different soaking water pH (pH 4, 6 and 8). Soaking in pH 8 soaking water and 12 h soaking time significantly ( p  

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Bibliographische Detailangaben
Veröffentlicht in:Journal of food science and technology 2014-07, Vol.51 (7), p.1401-1405
Hauptverfasser: Ertas, Nilgün, Türker, Selman
Format: Artikel
Sprache:eng
Schlagworte:
Acids
Bioavailability
Chemical elements
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Dietary minerals
Food
Food Science
Grain
Legumes
Methods
Microwaves
Nutrition
Nutrition research
Nutritive value
Original
Original Article
Phenols
Proteins
Raw materials
Seeds
Soaking
Studies
Water
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Beschreibung
Zusammenfassung:Changes in the chemical constituents and nutritive quality of chickpea bulgur process, were studied in seeds that were soaked at different time (2, 8 and 12 h), different soaking water pH (pH 4, 6 and 8). Soaking in pH 8 soaking water and 12 h soaking time significantly ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-012-0638-7