Effect of soaking and sprouting on tannin, phytate and in vitro iron in underutilized legumes - Horse gram (Dolichos biflorus) and moth bean (Phaseolus aconitifolius)

Journal of Food Science and Technology

Volumn 41, Issue 5, 2004, Pages 547-550

  Chopra, Shivani ^a   Sankhala, Aarti ^a,b  

^a MAHARANA PRATAP UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b D 2 University Campus ^*  (India)

Author keywords

Dolichos biflorus; Germination; Horse gram; Iron; Moth bean; Phaseolus aconitifolius; Phytate; Soaking; Tannin

Indexed keywords

DOLICHOS BIFLORUS; GERMINATION; HORSE GRAM; PHASEOLUS ACONITIFOLIUS; PHYTATE; SOAKING;

FOOD PROCESSING; IRON; NUTRITION; PHENOLS; STATISTICAL METHODS;

FOOD PRODUCTS;

DOLICHOS; DOLICHOS BIFLORUS; EQUUS CABALLUS; LEPIDOPTERA; PHASEOLUS (ANGIOSPERM); VIGNA ACONITIFOLIA;

EID: 17044381796     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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