Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Food Chemistry

Volumn 131, Issue 2, 2012, Pages 462-468

  Sreerama, Yadahally N ^a   Sashikala, Vadakkoot B ^a   Pratape, Vishwas M ^a   Singh, Vasudeva ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antinutritional factors; Composite flour; Flour functionality; Legume flour; Nutrients; Underutilized legumes

Indexed keywords

ANTINUTRITIONAL FACTORS; COMPOSITE FLOUR; FLOUR FUNCTIONALITY; LEGUME FLOUR; UNDERUTILIZED LEGUMES;

CARBOHYDRATES; EMULSIFICATION; FOOD PRODUCTS; NUTRIENTS; PHENOLS; WATER ABSORPTION;

ENZYME INHIBITION;

OLIGOSACCHARIDE; PHYTIC ACID; POLYPHENOL DERIVATIVE; STARCH; TRYPSIN INHIBITOR;

ARTICLE; CHICKPEA; COWPEA; DIETARY FIBER; EMULSION; FAT CONTENT; FLOUR; FOAMING; FOOD PROCESSING; HORSE GRAM; LEGUME; NONHUMAN; NUTRIENT CONTENT; PLANT NUTRIENT; PROTEIN CONTENT; WATER ABSORPTION;

CICER ARIETINUM; DOLICHOS BIFLORUS;

EID: 80054906272     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.008     Document Type: Article

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