Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seeds

Author:

OMOIKHOJE Stanley Omoh,ARUNA Mohammed Bashiru,BAMGBOSE Adeyemi Mustapha

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Reference22 articles.

1. Agbede JO , Aletor VA . 2001. Characterization and protein quality evaluation of differently processed Mucuna seed flour. Proceedings 26th Annual Conference of the Nigerian Society for Animal Production, pp. 210-213.

2. Effect of germination on the oligosaccharides and nutrient content of cowpea (Vigna unguiculata);Akinlosutun;Food Chemistry,1991

3. Effect of cooking periods on the nutrient composition of Mucuna utilis seeds;Akinmutimi;Nigerian Poultry Science Journal,2004

4. Effect of cooking with various concentrated potash on nutrient composition of lima bean;Akinmutimi;Journal of Agriculture Biotechnology and Environment,2002

5. Changes in differently processed soyabean (Glycine max) and lima bean (Phaseolus lunatus) with particular reference to the chemical composition, their mineral and some inherent anti-nutritional constituents;Aletor;Die Nahrung,1989

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