Effect of processing on flatus producing oligosaccharides in cowpea (Vigna unguiculata) and the tropical African yam bean (Sphenostylis stenocarpa)

Plant Foods for Human Nutrition

Volumn 51, Issue 3, 1997, Pages 209-218

  Nwinuka, Nwibani M ^a   Abbey, Bene W ^a   Ayalogu, E O ^a  

^a UNIVERSITY OF PORT HARCOURT   (Nigeria)

Author keywords

Cooking; Cowpea; Dehulling; Raffinose; Soaking; Stachyose; Sucrose; Tropical African yam bean

Indexed keywords

OLIGOSACCHARIDE;

ARTICLE; CHEMICALLY INDUCED DISORDER; CHEMISTRY; FLATULENCE; FOOD HANDLING; HUMAN; LEGUME; MEDICINAL PLANT; METHODOLOGY; NIGERIA; PLANT SEED; VEGETABLE;

FABACEAE; FLATULENCE; FOOD HANDLING; HUMANS; NIGERIA; OLIGOSACCHARIDES; PLANTS, MEDICINAL; SEEDS; VEGETABLES;

EID: 0031412858     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1007945100867     Document Type: Article

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