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Processing Effects on Black Gram Antinutrients by Kanchan Ojha is a document available to read on EtoBox.

What is Processing Effects on Black Gram Antinutrients about?

This dissertation by Tripti Ranabhat investigates the effects of various processing techniques on the anti-nutritional factors of black gram (Vigna mungo). The study finds that soaking and dehulling significantly reduce anti-nutrient levels, with dehulling being the most effective method. The research highlights the importance of processing techniques in enhancing the nutritional quality of black gram.

Author

Kanchan Ojha

Language

EN