Evaluation of the post-selection nutritional composition and levels of compounds with antinutritional effects of cashew (Anacardium occidental L.) accessions selected for productivity improvement

Author:

Semporé Judith Nomwendé,Bougma Sanogo,Ouédraogo Elisabeth Rakisewendé,Kagambega Windmi,Oboulbiga Edwige Bahanla,Tarpaga Windpouiré Vianney,Songré-Ouattara Laurencia Toulsoumdé,Dicko Mamoudou Hama

Publisher

Elsevier BV

Reference61 articles.

1. Caractérisation de la farine de blé enrichie en fibres de pomme de cajou (Anacardium occidentale L.) pour la production de gâteaux;Adegunwa;J. Food Meas. Charact.,2020

2. Functional properties and in vitro digestibility of cashew nut flour;Adouko;NJ. Food Nutr. Res.,2016

3. AFSSA. (2007). Apport en protéines: consommation, qualité, besoins et recommandations. 〈https://www.anses.fr/fr/system/files/NUT-Ra-Proteines.pdf〉.

4. Nutritional significance of amino acids, vitamins and minerals as nutraceuticals in poultry production and health - a comprehensive review;Alagawany;Vet. Q.,2020

5. Phytoconstituents-active and inert constituents, metabolic pathways, chemistry and application of phytoconstituents, primary metabolic products, and bioactive compounds of primary metabolic origin;Alamgir;Ther. Use Med. Plants Extr.,2018

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