Estimation ofanti-nutritional properties in pulsesand their mitigation using variousprocessingmethods Tripathia Prateek1, Aritrinath2, Dixit Induja2 1KIIT School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT), (Deemed to be University), Odisha, Bhubaneswar. India 2Department of Clinical and Therapeutic Nutrition, Charak Hospital and Research Centre, Hardoi Road, Dubagga, Lucknow, Uttar Pradesh, India Online published on 6 September, 2019. Abstract An experimental study was conducted to study the possible processing methods that can be used for the reduction of anti-nutritional factors from six commonly used pulses in India. The six selected pulses were Biri(Black Gram), Rajma (Red Kidney Beans), Toor(Yellow Lentils), Kolatha (Horse Gram), Mung(Mung Beans), and Masoor (Orange Lentils). Chemical as well as spectrometric methods were used to estimate the possible reduction in anti-nutritional components. According to our study boiling and roasting were observed to be the best methods for the removal of saponins and lectins from the pulse samples. We thus concluded, that boiling and roasting can be effectively used as pre-cooking processing methods before consumption of pulses. Top Keywords Phyto-chemicals, Anti-nutritional properties, Pulse processing. Top |