Anti-nutritional factors | Raw | Processed | Percentage reduction |
Tannin | 0.07 | 0.0052 | 27.71 |
Oxalate | 0.0014 | 0.00055 | 60.7 |
Phytate | 0.0028 | 0.0016 | 42.8 |
Saponin | 0.00245 | 0.00180 | 26.5 |
Trypsin inhibitors | 12.105 | 8.10 | 33.08 |