Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds

Author:

Buta Meseret BekeleORCID,Posten Clemens,Emire Shimelis Admassu,Meinhardt Ann-Katrin,Müller Alexandra,Greiner RalfORCID

Funder

Deutscher Akademischer Austauschdienst

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference56 articles.

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

2. Evaluation of the seeds of selected lines of three Lathyrus spp for β-N-oxalylamino-L-alanine (BOAA), tannins, trypsin inhibitor activity, and certain in-vitro characteristics;Aletor;J. Sci. Food Agric.,1994

3. Diversity for vitamin and amino acid content in grass pea (Lathyrus sativus L.);Arslan;Legume Res.,2017

4. Effect of processing on dietary fiber contents of selected legumes and cereals;Azizah;Malays. J. Nutr.,1997

5. Reduction of β -ODAP and IP6 contents in Lathyrus sativus L. seed by high hydrostatic pressure;Bekele;Food Res. Int.,2019

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