Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.
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DOI: 10.1016/j.foodchem.2021.131021
Abstract: Some bioactive compounds found in pulses (phytates, saponins, tannins) display antinutritional properties and interfere with fat-soluble vitamin bioavailability (i.e., bioaccessibility and intestinal uptake). As canned chickpeas are consumed widely, our aim was to optimize the… read more here.
Keywords: soluble vitamin; vitamin bioavailability; canning process; vitamin ... See more keywords