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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5531
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorRUDRAPPA, G
dc.date.accessioned2020-06-12T15:08:10Z-
dc.date.available2020-06-12T15:08:10Z-
dc.date.issued1994
dc.identifier.citationPLANT FOODS FOR HUMAN NUTRITION , Vol. 46 , 2 , p. 133 - 137en_US
dc.identifier.uri10.1007/BF01088765
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5531-
dc.description.abstractChick pea seeds of twenty eight varieties were analysed for alpha amylase inhibitor activity (AIA) using salivary amylase. The effects of heat treatment and germination on the activity of the antinutritional factor was investigated. Heat treatment and germination decreased the activity of amylase inhibitor. Chick pea meal was also subjected to UV irradiation and pressure cooking. These treatments decreased alpha amylase inhibitor activity. The amylase inhibitor activity decreased as the days of germination increased and negligible inhibitor activity was observed on the 6th day of germination.en_US
dc.publisherKLUWER ACADEMIC PUBL
dc.subjectALPHA-AMYLASE INHIBITOR
dc.subjectCHICK PEA
dc.subjectGERMINATION
dc.subjectHEAT TREATMENT
dc.subjectPRESSURE COOKING
dc.subjectUV IRRADIATION
dc.titleEFFECT OF HEAT-TREATMENT AND GERMINATION ON ALPHA-AMYLASE INHIBITOR ACTIVITY IN CHICK PEAS (CICER-ARIETINUM L)en_US
dc.typeArticle
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