Abstract
Changes in the chemical constituents and nutritive quality of chickpea bulgur process, were studied in seeds that were soaked at different time (2, 8 and 12 h), different soaking water pH (pH 4, 6 and 8). Soaking in pH 8 soaking water and 12 h soaking time significantly (p∈
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Ertaş, N., & Türker, S. (2014). Bulgur processes increase nutrition value: Possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability. Journal of Food Science and Technology, 51(7), 1401–1405. https://doi.org/10.1007/s13197-012-0638-7
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