Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains

Journal of Food Science and Technology

Volumn 49, Issue 6, 2012, Pages 673-684

  Vadivel, Vellingiri ^a   Biesalski, Hans K ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Bioactive compounds; L Dopa; Phytic acid; Processing methods; Tannins; Total free phenolics; Wild type legume grains

Indexed keywords

BIOACTIVE COMPOUNDS; L-DOPA; PHENOLICS; PHYTIC ACIDS; PROCESSING METHOD; TANNINS; WILD TYPES;

CALCINATION; DISEASES; FLAVONOIDS; OILS AND FATS; PLANTS (BOTANY);

PHENOLS;

ACACIA NILOTICA; BAUHINIA PURPUREA; CAESALPINIA BONDUC; CAESALPINIA BONDUCELLA; CANAVALIA; CANAVALIA ENSIFORMIS; ERYTHRINA VARIEGATA; MUCUNA; MUCUNA GIGANTEA; PONGAMIA PINNATA; SENNA HIRSUTA HIRSUTA; TAMARINDUS INDICA; XYLIA XYLOCARPA;

EID: 84868574547     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0223-x     Document Type: Article

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