Parameters

Processing methods

Raw

Cooking

Soaking

Roasting

Dehulled

Phytic acid (mg/g)

8.57 ± 0.04^a

4.44 ± 0.03^d

5.75 ± 0.04^b

5.32 ± 0.02^c

0.67 ± 0.01^e

Tannins (mg/g)

5.58 ± 0.02^a

2.53 ± 0.02^d

4.22 ± 0.03^b

3.93 ± 0.03^c

1.72 ± 0.03^e

Trypsin inhibitor (mg/g)

4.28 ± 0.03^a

ND

1.62 ± 0.02^b

0.42 ± 0.02^c

ND