Milling ofpearl millet grains reflected a change in gross chemical composition. Baking did not cause a significant change in nutrient content of raw pearl millet flour. Milling and heat treatment during chapati (an un-leavened bread) making lowered polyphenols and phytic acid and improved the protei
Nutrient and antinutrient composition of three varieties ofPiperspecies
β Scribed by E. U. Isong; I. B. Essien
- Publisher
- Springer US
- Year
- 1996
- Tongue
- English
- Weight
- 303 KB
- Volume
- 49
- Category
- Article
- ISSN
- 1573-9104
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## Abstract Protein content was used as an indicator of environmental conditions for a study on varietal and environmental variation in proximate composition, minerals, amino acids and certain antinutrients of field peas. Four field pea varieties, each with three levels of protein content, were sel