Antinutrient factors of vegetable cowpea (Sesquipedalis) seeds during thermal processing

Pakistan Journal of Nutrition

Volumn 6, Issue 2, 2007, Pages 194-197

  Udensi, E A ^a   Ekwu, F C ^b   Isinguzo, J N ^a  

^a ABIA STATE UNIVERSITY   (Nigeria)

^b EBONYI STATE UNIVERSITY   (Nigeria)

Author keywords

Anti nutritional factors; Autoclaving; Boiling; Roasting; Vegetable cowpea

Indexed keywords

HEMAGGLUTININ; HYDROGEN CYANIDE; OLIGOSACCHARIDE; PHYTIC ACID; RAFFINOSE; STACHYOSE; TANNIN; TRYPSIN INHIBITOR; UNCLASSIFIED DRUG;

ARTICLE; AUTOCLAVE; CONTROLLED STUDY; COOKING; COWPEA; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; INTERMETHOD COMPARISON; NONHUMAN; PLANT SEED;

EID: 33947153757     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2007.194.197     Document Type: Article

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