α-Amylase inhibitors in chick pea (cicer arietinum L)

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Abstract

The α-amylase inhibitory activity of 28 varieties of chick pea (Cicer arietinum L) was determined, and KGT/GBS-8 was found to have the greatest activity (81.4 units g−1). The inhibitor was heat labile and the inhibitory activity decreased during germination.

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