Nutritional, antinutritional, and functional properties of different processed (soaking, germination, and boiling) flour from moringa oleifera lam (moringa) seed-Reference-Cited by-同舟云学术

Nutritional, antinutritional, and functional properties of different processed (soaking, germination, and boiling) flour from moringa oleifera lam (moringa) seed

Published:2021-10-28 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Matthew Olajumoke J.¹^ORCID,Saidu Abubakar N.¹,Jigam Audu A.¹,Ocheme Ocheme Boniface²

Affiliation:

1. Department of Biochemistry Federal University of Technology Minna Nigeria

2. Department of Food Science and Technology Federal University of Technology Minna Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16052

Reference36 articles.

1. Adebayo S. F.(2014).Effect of soaking time on the proximate mineral compositions and anti‐nutritional factors of lima bean. Food Science and Quality Management.www.iiste.org. ISSN2 224–6088 (Paper) ISSN 2225–0557 (Online)Vol. 27

2. Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour

3. Functional properties of dehulled and undehulled velvet beans flour (Mucuna utilis);Balogun I. O.;Journal of Biological Science and Bioconservation,2010

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