Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically

Plant Foods for Human Nutrition

Volumn 64, Issue 4, 2009, Pages 286-292

  Ayaz, Faik A ^a   Torun, Hülya ^a   Glew, Robert H ^b   Bak, Zehra D ^a   Chuang, Luther T ^c   Presley, Jack M ^d   Andrews, Ronnie ^e  

^a KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^b UNIVERSITY OF NEW MEXICO SCHOOL OF MEDICINE   (United States)

^c YUANPEI UNIVERSITY   (Taiwan)

^d UNIVERSITY OF CALIFORNIA   (United States)

^e NATIONAL INSTITUTE FOR OCCUPATIONAL SAFETY AND HEALTH   (United States)

Author keywords

Amino acids; Carob pod; Ceratonia siliqua; Fatty acids; Minerals; Sugar

Indexed keywords

ESSENTIAL FATTY ACID; IRON; LYSINE; MANGANESE; PLANT MEDICINAL PRODUCT; PROTEIN; SUCROSE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD HANDLING; FOOD INDUSTRY; FRUIT; HUMAN; LEGUME; NUTRITIONAL VALUE; REFERENCE VALUE; TURKEY (REPUBLIC);

FABACEAE; FATTY ACIDS, ESSENTIAL; FOOD ANALYSIS; FOOD HANDLING; FOOD INDUSTRY; FRUIT; HUMANS; IRON; LYSINE; MANGANESE; NUTRITIVE VALUE; PLANT PREPARATIONS; PROTEINS; REFERENCE VALUES; SUCROSE; TURKEY;

CERATONIA SILIQUA; FABACEAE;

EID: 71449116428     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-009-0130-3     Document Type: Article

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