Antinutritional factors of chickpea and pigeonpea and their removal by processing.
Protease inhibitors, amylase inhibitors, phytolectins, polyphenols, and oligosaccarides are important antinutritional factors of chickpea and pigeonpea. Research on these factors is reviewed and compared to those in other grain legumes. Both chickpea and pigeonpea are consumed in various forms as processed food. The effects of such processing practices as cooking, germination, and fermentation to reduce the levels of these antinutritional factors are also discussed.
Singh
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International Crops Research Institute for the Semi Arid Tropics (ICRISAT), Andhra Pradesh, India.
D000681:Amylases / Q000032:analysis / Q000037:antagonists & inhibitors; D003296:Cooking; D007887:Fabaceae / Q000032:analysis* / Q000633:toxicity; D037102:Lectins / Q000032:analysis; D009844:Oligosaccharides / Q000032:analysis; D010636:Phenols / Q000032:analysis; D037121:Plant Lectins; D010940:Plant Proteins; D010946:Plants, Medicinal; D011480:Protease Inhibitors / Q000032:analysis; D014361:Trypsin Inhibitors / Q000032:analysis; D000516:alpha-Amylases / Q000037:antagonists & inhibitors
D037102:Lectins; D009844:Oligosaccharides; D010636:Phenols; D037121:Plant Lectins; D010940:Plant Proteins; D011480:Protease Inhibitors; D014361:Trypsin Inhibitors; D000681:Amylases; D000516:alpha-Amylases