How does antinutrients increases with increase in boiling, soaking and steaming duration?

15 September 2020 0 9K Report

I have carried out some experiments for antinutrients reduction in triplicate readings. My trends are somehow different than literature. In my case, antinutrients are increasing with increase in boiling time, soaking time and steaming time? How is this possible? Boiling and steaming time was 5, 15 and 25 min where for 4,8 and 12h was for soaking.

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