Parameters | Processing methods | ||||
Raw | Cooking | Soaking | Roasting | Dehulled | |
Phytic acid (mg/g) | 8.57 ± 0.04a | 4.44 ± 0.03d | 5.75 ± 0.04b | 5.32 ± 0.02c | 0.67 ± 0.01e |
Tannins (mg/g) | 5.58 ± 0.02a | 2.53 ± 0.02d | 4.22 ± 0.03b | 3.93 ± 0.03c | 1.72 ± 0.03e |
Trypsin inhibitor (mg/g) | 4.28 ± 0.03a | ND | 1.62 ± 0.02b | 0.42 ± 0.02c | ND |