Critical Reviews in Food Science and Nutrition 1986
Biochemistry and technology of chickpea (Cicer arietinum L.) seeds.
只有註冊用戶可以翻譯文章
登陸註冊
鏈接已保存到剪貼板
關鍵詞
抽象
Chickpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals, particularly to the populations of developing nations. India contributes over 75% of the chickpea production in the world where it is mostly consumed as dhal, whole seeds, and several types of traditional, fermented, deep fried, sweetened, and puffed products. In this review, the world production and distribution, genetic background, biochemical and nutritional quality, and developments in storage and processing technology of chickpea are discussed. Future research needs, to improve the utilization of chickpea as human food, are addressed.