Effect of domestic processing on the cooking time, nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)-Reference-Cited by-同舟云学术

Effect of domestic processing on the cooking time, nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

Published:1996-01 Issue:1 Volume:49 Page:43-52
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Ene-Obong H. N.,Obizoba I. C.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01092521.pdf

Reference34 articles.

1. Bressani R (1983) Effect of chemical changes during storage and processing on nutritional quality of common beans. Food Nutr Bull 5: 23?28.

2. Ene-Obong HN, Carnovale E (1992) A comparison of the proximate, mineral and amino acid composition of some known and lesser known legumes in Nigeria. Food Chem 43: 169?175.

3. Ene-Obong HN (1992) Nutritional evaluation, consumption pattern and processing of the African yambean (Sphenostylis stenocarpa). PhD Thesis. University of Nigeria, Nsukka, Enugu State, Nigeria.

4. AOAC (1984) Official method of analysis. 14th ed. Washington, DC: Association of Official Analytical Chemists.

5. FAO (1968) Food composition table for use in Africa. FAO/UN compiled by Wooftsuen Wu Leung.

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