Processing, Nutritive Value and Chlorpyrifos residues in Chickpea

This monograph is a very timely publication as it highlights the very important issue of Food Quality and Safety especially for the developing countries plagued by food shortages, food contamination and nutritional deficiencies. Research findings reveal a strong possibility of providing safe and nutritious food from pesticide contaminated legumes using simple domestic processing techniques. Infact this study provides valuable insights into the complex issue of food quality and safety. Germination can serve as a simple technique for naturally fortifying legumes with essential minerals and vitamins. Presence of pesticide residues may also hamper the bioavailability and assimilation of micronutrients by human body. Therefore in depth investigation on effect of different pesticides commonly used in grain storage systems on food safety and bioavailability of micronutrients is an important research area. In view of contamination of food resulting in numerous health problems, dissipation of pesticide through processing techniques would prove a boon during the transient phase of agriculture system moving towards sustainable agriculture.