New How to prepare ESI for NABARD Prelims & Mains- Sources & Strategy
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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 Correct Answer Incorrect Answer
B Options 1 & 2 are correct Correct Answer Incorrect Answer
C All the options (1, 2, 3 & 4) are incorrect Correct Answer Incorrect Answer
D Options 1, 2 & 3 are correct Correct Answer Incorrect Answer

Solution

The correct answer is A

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