Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours

Author:

LE Ngoc Lieu1ORCID,LE Thanh Thi Ha1,NGUYEN Nguyet Thi Minh2,VU Linh Tran Khanh3ORCID

Affiliation:

1. International University, Vietnam; Vietnam National University, Vietnam

2. Ho Chi Minh City University of Technology and Education, Viet Nam; Dong An Polytechnic, Vietnam

3. Ho Chi Minh City University of Technology and Education, Viet Nam

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference47 articles.

1. Impact of processing on nutritional and anti-nutritional factors of legumes: a review;Abbas Y.;Annals Food Science and Technology,2018

2. Effect of processing on the nutrients and anti‐nutrients of lima bean (Phaseolus lunatus L.) flour;Adeparusi E.;Food,2001

3. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals;Alonso R.;Animal Feed Science and Technology,2001

4. Determination of tannins content by titrimetric method for comparison of different plant species;Atanassova M.;Journal of the University of Chemical Technology and Metallurgy,2009

5. Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits;Bi S.;Food Chemistry,2021

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