Effect of cooking methods on available and unavailable carbohydrates of some tropical grain legumes

African Journal of Biotechnology

Volumn 7, Issue 16, 2008, Pages 2940-2945

  Apata, David F ^a  

^a UNIVERSITY OF ILORIN   (Nigeria)

Author keywords

Autoclaving; Available and unavailable carbohydrates; Cooking; Legume grains

Indexed keywords

CARBOHYDRATE DERIVATIVE; CELLULOSE; FRUCTOSE; GLUCOSE; LIGNIN; OLIGOSACCHARIDE; POLYSACCHARIDE; RAFFINOSE; SUCROSE;

ARTICLE; AUTOCLAVE; BEAN; COOKING; FOOD COMPOSITION; FOOD PROCESSING; GRAIN; LEGUME; PEANUT; PIGEONPEA; RAW FOOD; YAM;

BAMBARA; CAJANUS CAJAN; CANAVALIA ENSIFORMIS; PHASEOLUS LUNATUS; PHASEOLUS VULGARIS; SPHENOSTYLIS STENOCARPA;

EID: 50949102314     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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