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|Abstract:||Legumes are an important source of protein in the diets. The presence of tannins, saponins, phytic acid and other antinutritional substances hinder their utilization in the human body. Tannins affect the availabilityof amino acids, utilization of protein and inhibit the activities of digestive enzymes. Soaking of legumes before cooking is a common practice to soften texture and hasten the cooking process. Soaking in salt solution results in a considerable reduction in cooking time and improvement in protein quality.|
|Appears in Collections:||NPR Vol.1(5) [September-October 2002]|
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