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Effect of Processing on Antinutrient Compounds in Pulses
Author(s) -
Patterson Carol Ann,
Curran Julianne,
Der Tanya
Publication year - 2016
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-05-16-0144-fi
Subject(s) - antinutrient , micronization , chemistry , food science , extrusion , extrusion cooking , fermentation , germination , boiling , phytic acid , organic chemistry , botany , particle size , materials science , starch , metallurgy , biology
Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to reduce or eliminate the antinutrient compounds. Conventional processing including soaking, dehulling, boiling, and pressure cooking as well as germination and fermentation reduce the levels of phytate, protease inhibitors, phenolics, condensed tannins, lectins, and saponins. Recent research has investigated how innovative processes such as extrusion, microwave heating, micronization, and irradiation affect the antinutrient content. Germination tends to be most effective at reducing phytate levels, regardless of pulse type. Mixed results on the effectiveness of extrusion, microwave heating, and micronization have been reported. More work is needed to understand how processing of consumer‐ready foods containing pulse ingredients affects levels of antinutrient compounds.