The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda.

Autor: Niyibituronsa, Marguerite^1,2,3 niyibituronsam@gmail.com, Onyango, Arnold Nola², Gaidashova, Svetlana¹, Imathiu, Samuel², Uwizerwa, Mathilde¹, Ochieng, Emelda Phillis³, Ng'ang'a, Fredrick³, Birungi, Josephine³, Ghimire, Sita³, Harvey, Jagger^3,4

Publikováno v: Food Science & Nutrition. Feb2019, Vol. 7 Issue 2, p457-464. 8p.

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda.

Autor: Niyibituronsa M; Rwanda Agriculture Board Kigali Rwanda.; Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya.; Biosciences Eastern and Central Africa-International Livestock Research Institute Hub Nairobi Kenya., Onyango AN; Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya., Gaidashova S; Rwanda Agriculture Board Kigali Rwanda., Imathiu S; Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya., Uwizerwa M; Rwanda Agriculture Board Kigali Rwanda., Ochieng EP; Biosciences Eastern and Central Africa-International Livestock Research Institute Hub Nairobi Kenya., Ng'ang'a F; Biosciences Eastern and Central Africa-International Livestock Research Institute Hub Nairobi Kenya., Birungi J; Biosciences Eastern and Central Africa-International Livestock Research Institute Hub Nairobi Kenya., Ghimire S; Biosciences Eastern and Central Africa-International Livestock Research Institute Hub Nairobi Kenya., Harvey J; Biosciences Eastern and Central Africa-International Livestock Research Institute Hub Nairobi Kenya.; Feed the Future Innovation Lab for the Reduction of Post-Harvest Loss, and Department of Plant Pathology Kansas State University Manhattan New York.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2018 Oct 25; Vol. 7 (2), pp. 457-464. Date of Electronic Publication: 2018 Oct 25 (Print Publication: 2019).