A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds
Author:
Affiliation:
1. Faculty of Science, University of Maroua P.O. Box 814 Maroua Cameroon
2. Department of Biochemistry, University of Yaounde I P.O. Box 812 Yaound�� Cameroon
Publisher
Informa UK Limited
Subject
Agricultural and Biological Sciences (miscellaneous),Food Science
Link
https://www.cogentoa.com/article/10.1080/23311932.2016.1213618.pdf
Reference29 articles.
1. Equations predict PER from amino acid analysis;Alsmeyer;Food Technology,1974
2. Moringa oleifera: A food plant with multiple medicinal uses;Anwar;Phytotherapy Research,2007
3. Chemical composition of a high protein animal supplement from Moringa oleifera;Bridgemohan;African Journal of Food Science and Technology,2014
4. Varietal differences in protein, lysine, and leucine content of grain sorghum;Deosthale;Journal of Agricultural and Food Chemistry,1970
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