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Effect of domestic processing on oligosaccharide content of some dry legume seeds

✍ Scribed by A.S. Abdel-Gawad


Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
568 KB
Volume
46
Category
Article
ISSN
0308-8146

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Effects of cooking on content of amino a
✍ Chau, Chi-Fai; Cheung, Peter C-K; Wong, Yum-Shing πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 173 KB πŸ‘ 2 views

The e †ects of domestic cooking on the content of amino acids and antinutrients of Phaseolus angularis, Phaseolus calcaratus and Dolichos lablab seeds were evaluated. Heat treatment (30 min) caused signiÐcant declines (P \ 0Γ‰05) in the apparent recovery of most of the essential amino acids except le