Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( <i> <scp>Phaseolus vulgaris</scp> L </i> .) from Madagascar-Reference-Cited by-同舟云学术

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( Phaseolus vulgaris L .) from Madagascar

Published:2022-03-03 Issue:4 Volume:4 Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Ravoninjatovo Mboahangy¹²^ORCID,Ralison Charlotte²^ORCID,Servent Adrien³⁴^ORCID,Morel Gilles³⁴,Achir Nawel³^ORCID,Andriamazaoro Herimihamina⁵,Dornier Manuel³

Affiliation:

1. Centre national de recherches sur l'environnement Antananarivo Madagascar

2. Université d'Antananarivo, Biochimie Fondamentale et Appliquée Antananarivo Madagascar

3. QualiSud, Univ Montpellier, Avignon Univ, CIRAD, Institut Agro, Univ La Réunion Montpellier France

4. CIRAD, UMR QualiSud Montpellier France

5. FOFIFA, Recherches agronomiques Antananarivo Madagascar

Funder

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Publisher

Wiley

Subject

Plant Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.143

Reference65 articles.

1. Impact of processing on nutritional and antinutrients of legumes: A review;Abbas Y.;Annals Food Science and Technology,2018

2. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

3. Chemical composition of the seed and ‘milk’ of three common bean (Phaseolus vulgaris L) varieties

4. AFNOR.(1989). Contrôle de la qualité des produits alimentaires. Méthodes d'analyses officielles.

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