Non-protein amino acids in Australian acacia seed: Implications for food security and recommended processing methods to reduce djenkolic acid

Author:

Boughton Berin A.,Reddy Priyanka,Boland Martin P.,Roessner Ute,Yates Peter

Funder

NCRIS

World Vision Australia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Adewusi, S., Falade, O., & Harwood, C. Wattle as food: Nutritional and toxic considerations. In: R. Francis (Ed.) Wattle we eat for dinner? Australian acacias for food security workshop, 2011 Alice Springs 16–18th August 2011. World Vision Australia.

2. Traditional and Acacia colei seed-incorporated diets in Maradi, Niger Republic;Adewusi;Nutrition and Health,2006

3. Chemical composition of Acacia colei and Acacia tumida seeds—Potential food sources in the semi-arid tropics;Adewusi;Food Chemistry,2003

4. Effect of processing on the content of β-N-oxalyl-α, β-diaminopropionic acid (gb-ODAP) in grass pea (Lathyrus sativus) seeds and flour as determined by flow injection analysis;Akalu;Food Chemistry,1998

5. Studies on djenkol bean poisoning (djenkolism) in experimental animals;Areekul;Southeast Asian Journal of Tropical Medicine and Public Health,1976

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