| Autor: |
Emmanuel Mugabo, Emmanuel Ohene Afoakwa, George Annor, Bernard Rwubatse |
| Jazyk: |
angličtina |
| Rok vydání: |
2017 |
| Předmět: |
|
| Zdroj: |
International Journal of Food Studies, Vol 6, Iss 1 (2017) |
| Druh dokumentu: |
article |
| ISSN: |
2182-1054 |
| Popis: |
It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris. L) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins, phytates, trypsin inhibitors and phytohemagglutinins that limit nutrient absorption. One way to solve this problem is to utilize the flour of climbing beans made from different treatments and processing methods. In this study, climbing beans were pre-treated by soaking them in water for 24 hours, soaking in 2% sodium bicarbonate solution and steam blanching for 10 minutes. After that, pre-treated climbing beans were processed into flours by processing methods such as roasting, cooking and germination where anti-nutritional factors were reduced. The pretreatments did not significantly (p>0.05) affect phytates in climbing bean flours but processing conditions significantly (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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