Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seeds

Animal Science Journal

Volumn 80, Issue 1, 2009, Pages 52-56

  Omoikhoje, Stanley Omoh ^a   Aruna, Mohammed Bashiru ^a   Bamgbose, Adeyemi Mustapha ^b  

^a AMBROSE ALLI UNIVERSITY   (Nigeria)

^b FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Antinutrients; Bambaragroundnut cooking time; Nutrients

Indexed keywords

CARBOHYDRATE; HEMAGGLUTININ; MINERAL; PHYTIC ACID; TANNIN DERIVATIVE; TRYPSIN INHIBITOR; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; LEGUME; METHODOLOGY; NUTRITIONAL VALUE; PLANT SEED; TIME;

CARBOHYDRATES; FABACEAE; FOOD HANDLING; HEMAGGLUTININS; MINERALS; NUTRITIVE VALUE; PHYTIC ACID; PLANT PROTEINS; SEEDS; TANNINS; TIME FACTORS; TRYPSIN INHIBITORS;

EID: 58649113634     PISSN: 13443941     EISSN: 17400929     Source Type: Journal    
DOI: 10.1111/j.1740-0929.2008.00599.x     Document Type: Article

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