Effects of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse, Dolichos lablab var. vulgaris L.

Plant Foods for Human Nutrition

Volumn 48, Issue 1, 1995, Pages 17-29

  Vijayakumari, K ^a   Siddhuraju, P ^a   Janardhanan, K ^a  

^a BHARATHIAR UNIVERSITY   (India)

Author keywords

Antinutritional compounds; Autoclaving; Cooking; Dolichos lablab var. vulgaris; In vitro protein digestibility; Soaking

Indexed keywords

FLAVONOID; HYDROGEN CYANIDE; OLIGOSACCHARIDE; PHENOL DERIVATIVE; PHYTIC ACID; PHYTOHEMAGGLUTININ; PLANT LECTIN; POLYMER; POLYPHENOLS; VEGETABLE PROTEIN; WATER;

ARTICLE; CHEMISTRY; HEAT; LEGUME; MEDICINAL PLANT; METABOLISM; NUTRITIONAL VALUE; PLANT SEED; PRESSURE;

FABACEAE; FLAVONOIDS; HEAT; HYDROGEN CYANIDE; NUTRITIVE VALUE; OLIGOSACCHARIDES; PHENOLS; PHYTIC ACID; PHYTOHEMAGGLUTININS; PLANT LECTINS; PLANT PROTEINS; PLANTS, MEDICINAL; POLYMERS; PRESSURE; SEEDS; WATER;

EID: 0029330643     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/BF01089196     Document Type: Article

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