2. Nutrition
  3. Antinutrient & Toxicity
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231
Chickpea
Seed
Protease inhibitors
Protease inhibitors interfere with digestion by irreversibly binding with trypsin and chymotrypsin in the human digestive tract. They are resistant to the digestive enzyme pepsin and the stomach’s acidic pH.They negatively affect certain necessary enzymatic modifications required during food processing like water. retaining capacity, gel-forming and foaming ability of different products
Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving.
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