<?xml version="1.0" standalone="yes"?>
<Table name="Antinutrient & Toxicity">
    <Row>
        <AntinutrientandToxicityID>233</AntinutrientandToxicityID>
        <CropID>Chickpea</CropID>
        <Part>Seed</Part>
        <ReportedFactor>Protease inhibitors- Bowman-Birk Inhibitors (BBI)</ReportedFactor>
        <Effect>Which are also single chain polypeptides of about 8 kDa in size with seven disulphide bridges which inhibit the enzyme activity of both trypsin and chymotrypsin.</Effect>
        <CauseToxicity>false</CauseToxicity>
        <CauseAllergicReaction>false</CauseAllergicReaction>
        <ReductionMethod>Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving.</ReductionMethod>
        <Notes></Notes>
        <MetadataId>8,922</MetadataId>
    </Row>
</Table>