Effect of sprouting on nutritional quality of pulses.

In conclusion, sprouting on an industrial-scale induced mild structural modifications in chickpeas and peas, sufficient to reduce antinutritional factors, without strongly influencing their nutritional quality. These products could represent nutritionally interesting ingredients for different dietary patterns as well as for enriched cereal-based foods. PMID: 29848118 [PubMed - as supplied by publisher]

https://www.ncbi.nlm.nih.gov/pubmed/29848118?dopt=Abstract

Source: International Journal of Food Sciences and Nutrition - June 2, 2018 Category: Nutrition Tags: Int J Food Sci Nutr Source Type: research