Figures index

From

Effect of Domestic Processes on Chickpea Seeds for Antinutritional Contents and Their Divergence

Pramod Kumar Singh, Nidhi Shrivastava, Bechan Sharma, Sameer. S. Bhagyawant

American Journal of Food Science and Technology. 2015, 3(4), 111-117 doi:10.12691/ajfst-3-4-3
  • Figure 1. Chickpea seed types a) desi b) kabuli c) gulabi d) black e) green
  • Figure 2. Chickpea seeds as affected by 12 hrs. of soaking
  • Figure 3. Chickpea seeds as affected by boiling (20, 30, 40 min)
  • Figure 4. Chickpea seeds as affected by autoclaving (10, 15, 20 min)
  • Figure 5. Chickpea seeds as affected by germination (24,48,72 hrs.)