Influence of processing methods on the antinutrients, morphology and in-vitroprotein digestibility of jack bean
| Autor: | Arise, Abimbola Kemisola, Malomo, Sunday Abiodun, Ihuoma Cynthia, C., Aliyu, Ndabokun Abdulkadir, Arise, Rotimi Olusanya |
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| Zdroj: | Food Chemistry Advances; October 2022, Vol. 1 Issue: 1 |
| Abstrakt: | •Processing methods influence antinutrient, and morphology of jack bean•Processing methods influence protein digestibility of jack bean•Soaking and autoclaving is the most suitable processing method to obtain jack bean |
| Databáze: | Supplemental Index |
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