Optimization of a soaking and ultrasound method for the reduction of non-nutritional ompounds in chickpeas (Cicer arentium L.) [pdf]
Year: 2024
Type: article
Abstract: Legumes are nutrient-rich foods and are an important source of various types of proteins, including enzymes, trypsin inhibitors, and lectins, which are considered non-nutritional compounds (Sánchez-Men doza et al., 2016).Saponins have a complex structure with a hydrophobic steroid nucleus and a hydrophilic part composed of monosaccharide units.These structures can be considered non-nutritional compounds.In previous studies, saponins have reduced the absorption capacity of metal ions in the gastrointestinal tract,
Authors: Instituto Tecnológico de Roque, Tecnológico Nacional de México, Celaya, Guanajuato, Mexico, Selene Pascual Bustamante, María A. Trejo-Márquez, Cesar Leobardo Aguirre-Mancilla, Juan G. Ramírez-Pimentel, María G. Vargas Martínez, Juan C. Raya-Pérez
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4405833662