Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods

Journal of Food Science and Technology

Volumn 47, Issue 5, 2010, Pages 579-581

  Deol, Jasraj K ^a   Bains, Kiran ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Anti nutrients; Ascorbic acid; Cowpea pods; In vitro protein digestibility; Minerals; Proximate composition

Indexed keywords

ANTI-NUTRIENTS; ASCORBIC ACID; COWPEA PODS; IN-VITRO; PROXIMATE COMPOSITIONS;

KETONES; NUTRIENTS; ORGANIC ACIDS; PROTEINS;

THERMAL PROCESSING (FOODS);

VIGNA UNGUICULATA;

EID: 79951771966     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0112-3     Document Type: Article

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