Chemical composition and functional properties of the African locust bean (Parkia biglobosa) seeds

Pakistan Journal of Scientific and Industrial Research

Volumn 45, Issue 1, 2002, Pages 29-33

  Adeyeye, E I ^a   Ipinmoroti, K O ^a   Oguntokun, M ^a  

^a UNIVERSITY OF ADO EKITI   (Nigeria)

Author keywords

African locust bean; Chemical composition; Functional properties; Parkia biglobosa

Indexed keywords

ACID; ALKALI; CALCIUM; CARBOHYDRATE; FAT; IRON; MAGNESIUM; MINERAL; PHOSPHORUS; PROTEIN; SODIUM; WATER; ZINC;

CHEMICAL COMPOSITION;

ARTICLE; ASH; COOKING; FERMENTATION; ISOELECTRIC POINT; NUTRITIONAL VALUE; PH; PLANT SEED; SOLUBILITY; WATER ABSORPTION;

EID: 0036129944     PISSN: 00309885     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (41)

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6. Functional properties of the African yam bean flour (Sphenostylis stenocarpa)
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8. Microbiological examination of Fulani milk (nono) and butter (mansanu)
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11. Determining emulsifying and emulsion stabilizing capacity of protein meat additives
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13. Functional properties of soy proteins
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15. The consumption approach to measuring agricultural production in foodstuffs
16. Certain functional properties of sunflower meal products
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20. Dawadawa
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26. Functional properties of Pigeon Pea (Gajanus cajan) flour
27. Functional properties of some varieties of African Yam bean (Sphenostylis stenocarpa) flour-III
28. Soybean factors relating to gas production by intestinal bacteria
29. Losses of Vitamins and trace minerals resulting from processing and preservation of foods
30. The centrifuge method for determining flour absorption in hard red wheat