Effects of cooking, germination and fermentation on the chemical composition of Nigerian Cowpea (Vigna unguiculata)-Reference-Cited by-同舟云学术

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Effects of cooking, germination and fermentation on the chemical composition of Nigerian Cowpea (Vigna unguiculata)

Published:1985-12 Issue:4 Volume:35 Page:353-358
ISSN:0377-3205
Container-title:Qualitas Plantarum Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Akpapunam M. A.,Achinewhu S. C.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science,Plant Science,Food Science,Chemistry (miscellaneous),Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/BF01091780.pdf

Reference14 articles.

1. Akpapunam MA, Markakis P (1979). Oligosaccharides of 13 American cultivars of cowpeas (Vigna sinensis) J Food Sci 44:1317?1318

2. AOAC (1980) Official Methods of Analysis, 13th edn. Association of Official Agricultural Chemists, Washington, D.C.

3. Bressani R, Elias LG, Valiente AT (1963) Effect of cooking and of amino acid supplementation on the nutritive value of black beans (Phaseolus vulgaris, L.) Brit J Nutrition 17:69?78

4. Dimler RJ, Schaefer WC, Wise CS, Rist CE (1952) Quantitative paper chromatography of D-glucose and its oligosaccharides. Anal Chem 24:1411?1414

5. Kon S, Olson AC, Frederick DP Eggling SB, Wagner JR (1973) Effect of different treatments on phytate and soluble sugars in California small white beans (Phaseolus vulgaris). J Food Sci 28:215?217

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