Protein quality of some Nigerian traditional diets based on the African yambean (Sphenostylis stenocarpa) and pigeon pea (Cajanus cajan)-Reference-Cited by-同舟云学术

Protein quality of some Nigerian traditional diets based on the African yambean (Sphenostylis stenocarpa) and pigeon pea (Cajanus cajan)

Published:1995-12 Issue:4 Volume:48 Page:297-309
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/BF01088489.pdf

Reference18 articles.

1. Achinewhu SC (1983) Chemical and nutrient composition of fermented products from plant foods. Nig Food J 1: 116?118.

2. Anneger JC (1974) Protein quality of West African food. Ecol Food Nutr 3: 125?130.

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

4. Ene-Obong HN (1984) Market index, consumption patterns and contribution of cowpea/legumes to the nutrient intakes of selected communities around Nsukka. Masters degree thesis, Department of Home Science and Nutrition, University of Nigeria, Nsukka, Enugu State, Nigeria.

5. 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.

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