Question

Some of the benefits of traditional methods of food

preparation like soaking, sprouting and fermentation of pulses are: Options: 1. They increase the digestibility of food 2. They increase the nutritive value of pulses 3. They reduce the levels of certain anti-nutrients 4. They increase the bioavailability of nutrients.

A All the options (1, 2, 3 & 4) are correct

B Options 1 & 2 are correct

C All the options (1, 2, 3 & 4) are incorrect

D Options 1, 2 & 3 are correct

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Some of the benefits of traditional methods of food

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