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Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris)

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The effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and anti-nutritional factors of lentils were studied. Cooking treatments causing decrease in carbohydrate fractions was completely eliminated after cooking treatments, antinutritional factors (trypsin inhibitor, tannins and phytic acid) and minerals. |

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