Chemical and functional properties of full fat and defatted Cassia fistula seed flours

Pakistan Journal of Nutrition

Volumn 8, Issue 6, 2009, Pages 765-769

  Akinyede, A I ^a   Amoo, I A ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Cassia fistula seed; Emulsion stability; Water absorption capacity

Indexed keywords

CALCIUM; CARBOHYDRATE; IRON; MAGNESIUM; MANGANESE; PHOSPHORUS; PHYTIC ACID; POTASSIUM; SODIUM; TANNIN; ZINC;

ACIDITY; ARTICLE; ASH; CASSIA FISTULA; EMULSION; FAT CONTENT; FLOUR; FOAMING; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; GELATION; LEGUME; MOISTURE; NUTRIENT CONTENT; PLANT FIBER; PLANT SEED; PROTEIN CONTENT; SOLUBILITY; WATER ABSORPTION;

CASSIA FISTULA;

EID: 65249185551     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.765.769     Document Type: Article

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