FIELD: food industry.
SUBSTANCE: the present innovation deals with treating legumes to manufacture food products. The method deals with separating and inspecting chick-pea grain of legumes. Then chick-pea grain should be treated with an anolyte at pH being 7.0-8.0, wetted in 1%-sodium selenite solution prepared upon catholyte at pH being 7.0-8.0. Then product should be blanched and sterilized at 90 C for 30 min.
EFFECT: higher biological value of chick-pea product.
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