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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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