Pretreatment of African yam bean (Sphenostylis stenocarpa): Effect of soaking and blanching on the quality of African yam bean seed

Plant Foods for Human Nutrition

Volumn 60, Issue 4, 2005, Pages 165-171

  Aminigo, Ebiokpo R ^a   Metzger, Lloyd E ^b  

^a UNIVERSITY OF PORT HARCOURT   (Nigeria)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Cooking; Dehulling; Legumes; Pretreatment; Wet processing

Indexed keywords

ANTIOXIDANT; SODIUM; TANNIN DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; COOKING; DIGESTION; FOOD ANALYSIS; FOOD HANDLING; HEAT; HUMAN; METHODOLOGY; NUTRITIONAL VALUE; PIGMENTATION; PLANT SEED; TIME; YAM;

ANTIOXIDANTS; COOKERY; DIGESTION; FOOD ANALYSIS; FOOD HANDLING; HEAT; HUMANS; NUTRITIVE VALUE; PIGMENTATION; PLANT PROTEINS; SEEDS; SODIUM; SPHENOSTYLIS; TANNINS; TIME FACTORS;

DIOSCOREA ALATA; PHASEOLUS (ANGIOSPERM); SPHENOSTYLIS STENOCARPA;

EID: 30144444161     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-005-9551-4     Document Type: Article

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