Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

Plant Foods for Human Nutrition

Volumn 49, Issue 1, 1996, Pages 43-52

  Ene Obong, H N ^a   Obizoba, I C ^a  

^a UNIVERSITY OF NIGERIA   (Nigeria)

Author keywords

African yambean; Antinutrients; Cooking time; IVPD; Minerals; Processing effects; Protein

Indexed keywords

CALCIUM; MINERAL; PHYTIC ACID; TANNIN; VEGETABLE PROTEIN;

AFRICA; ARTICLE; CHEMISTRY; COOKING; DIGESTION; FERMENTATION; FOOD HANDLING; HEAT; HUMAN; LEGUME; MEDICINAL PLANT; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; STANDARD; TIME;

AFRICA; CALCIUM; COOKERY; DIGESTION; FABACEAE; FERMENTATION; FOOD HANDLING; HEAT; HUMANS; HYDROLYZABLE TANNINS; MINERALS; NUTRITIVE VALUE; PHYTIC ACID; PLANT PROTEINS; PLANTS, MEDICINAL; TIME FACTORS;

EID: 0029678054     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01092521     Document Type: Article

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