Effect of fermentation on in vitro digestibilities and the level of antinutrients in moth bean [Vigna aconitifolia (Jacq.) Marechal]

International Journal of Food Science and Technology

Volumn 43, Issue 11, 2008, Pages 2090-2094

  Bhandal, Amrit ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Antinutrients; Fermentation; Moth bean; Phytic acid; Polyphenols; Protein digestibility; Starch digestibility; Temperature; Time interval; Trypsin inhibitor activity

Indexed keywords

LEPIDOPTERA; VIGNA ACONITIFOLIA;

EID: 54049107336     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01827.x     Document Type: Article

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