Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum

Author:

Vashishth Rahul,Semwal A.D.,Naika Mahadeva,Sharma G.K.,Kumar Rahul

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;Journal of food Composition and Analysis,2006

2. Effects of extrusion and traditional processing methods on antinutritional and in-vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000

3. AOAC, (2003). Official Methods of Analysis. Washington, DC: Association of Official Analytical Chemists.

4. Atodariya, U., Barrad, R., Upadhyay, S., & Upadhyay, U, M. (2013). Anti-urolithiatic activity of Dolichos biflorus seeds. Journal of Pharmacognosy and Phytochemistry, 2, 209-213.

5. Bressani, (1993). Grain quality of common beans. Food Review International, 9, 237-297.

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