Antinutritional Factors of Chickpea and Pigeonpea and Their Removal by Processing

Antinutritional factors of chickpea and pigeonpea and their removal by processing.
Plant Foods Hum Nutr 1988;38(3):251-61
Singh U.

International Crops Research Institute for the Semi Arid Tropics (ICRISAT), Andhra Pradesh, India.

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.