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The influence of malting for 24 and 48 h on selected components was studied in soya bean, black bean, chick pea and barley. Proximate composition, calcium, iron zinc, α-galactosides including ciceritol, sucrose, phytic acid, myo-inositols phosphate and lectins were determined. The malting conditions were adequate to maintain the overall proximate composition and minerals. Galactosides decreased rapidly...
An HPLC method for sugar analysis on legumes has been applied to three different Spanish cultivars of chickpeas, to evaluate changes on the soluble sugar fraction (with special attention to α-galactosides) during domestic processing (soaking and cooking) using two types of water with different hardness. Processing liquids were also analysed. Ciceritol, was the main sugar in all the samples. Raffinose...
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