The effects of cooking on extractable tannin, phytate, sugars and mineral solubility in some improved Nigerian legume seeds;Efectos de la cocción sobre los taninos, fitato, azúcares y solubilidad mineral de algunas legumbres nigerianas

Food Science and Technology International

Volumn 2, Issue 4, 1996, Pages 231-239

  Adewusi, S R A ^a   Falade, O S ^a  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

cooking; improved legumes; minerals; phytate; protein; sugars; tannin

Indexed keywords

EID: 0039337826     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329600200405     Document Type: Article

References (40)

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