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Showing 1 to 1 of 1 for “"Food -- Protein content."”.
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The modification of nutritional and functional properties of chickpea (Cicer arietinum) by germination.
… mg/100 g and lysine from 10.5 to 13.5 g/100g of protein for the intact and the 48 hr-germinated chickpea, respectively. Starch content decreased 15.5% and soluble sugars increased 20% after only 24 hr of germination. Germination decreased trypsin inhibitor activity by 28%. Chickpea and 24 hr …