Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

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Physicochemical Properties and Extrusion Behaviour of Selected Common Bean Varieties.Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour.

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Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

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2015 nî lūn-bûn

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Effect of processing methods o ...... ics of biofortified bean flour

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Effect of processing methods o ...... ics of biofortified bean flour

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Effect of processing methods o ...... ics of biofortified bean flour

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Effect of processing methods o ...... ics of biofortified bean flour

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Dorothy Nakimbugwe

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John H Muyonga

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Marie Grace Nkundabombi

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P2860

Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties

Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.

Bioavailability of minerals in legumes.

The presence and inactivation of trypsin inhibitors, tannins, lectins and amylase inhibitors in legume seeds during germination. A review.

Effects of combined traditional processing methods on the nutritional quality of beans.

Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking

Pepsin digestibility of proteins in sorghum and other major cereals.

Content and bioavailability of trace elements in vegetarian diets.

Nutritional quality of extruded kidney bean (Phaseolus vulgaris L. var. Pinto) and its effects on growth and skeletal muscle nitrogen fractions in rats.

Changes in phytates and HCl extractability of calcium, phosphorus, and iron of soaked, dehulled, cooked, and sprouted pigeon pea cultivar (UPAS-120).

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384-397

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scholarly article

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10.1002/FSN3.301

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2015-11-01T00:00:00Z

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27247769

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4867759

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Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

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P2860

P2860

Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

description

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P1433

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P2860

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