Question

Which of the component is reduced when pulses are soaked?

(a) Phytic acid

(b) Nitric acid

(c) Potassium oxide

(d) Nitrous oxide

This question was addressed to me by my college professor while I was bunking the class.

This interesting question is from Size Reduction in chapter Size Reduction of Food Processing Unit Operations

Answer 1

Correct option is (a) Phytic acid

To explain: The first step involved is the soaking in water which is prepared for pulses. The soaking reduces the oligosaccharides of the raffinose family and also reduces the amount of phytic acid in pulses.