Effects of soaking, boiling, autoclaving and roasting on the levels of certain antinutrients present in the seeds of Mucuna flagellipes were studied. Compared to other treatment, soaking had the least loss of trypsin inhibitor regardless of its duration. Soaking, boiling and autoclaving significantly (
The optimal settings of the dependent and independent variables for the Mucuna flagellipsis nuts pro...
Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and ...
Abstract: Mature seeds of breadnut, cashewnut and fluted pumpkin were processed in the laboratory in...
The effect of boiling and autoclaving on the levels of some antinutritional factors (trypsin inhibit...
The effect of boiling and autoclaving on the levels of some antinutritional factors (trypsin inhibit...
Mucuna bean (Mucuna pruriens) is an indigenous legume promoted in Kenya as a green man...
The study was to evaluate the effects of different processing methods on the proximate and anti-nutr...
Influence of Various Physicochemical Treatments of Mucuna pruriens Seeds on the Nutrient Chemical Co...
Mucuna pruriens seed being an underutilized legume with antinutrients was processed to reduce antinu...
Effect of sun drying, soaking, boiling and fermentation processes on the level of some anti nutrient...
Mucuna bean ( Mucuna pruriens L.) is grown in many parts of Kenya as a green manure/cover crop. The ...
The effect of heat treatment and germination on the proximate and mineral composition, HCN, tannins,...
The effects of different processing methods on proximate composition of Mucuna pruriens seeds was in...
Three (3) processing methods; boiling, toasting and soaking were used to investigate the effects of ...
Changes in the trypsin inhibitor activity and in the phytic acid, tannin, and catechin content of le...
The optimal settings of the dependent and independent variables for the Mucuna flagellipsis nuts pro...
Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and ...
Abstract: Mature seeds of breadnut, cashewnut and fluted pumpkin were processed in the laboratory in...
The effect of boiling and autoclaving on the levels of some antinutritional factors (trypsin inhibit...
The effect of boiling and autoclaving on the levels of some antinutritional factors (trypsin inhibit...
Mucuna bean (Mucuna pruriens) is an indigenous legume promoted in Kenya as a green man...
The study was to evaluate the effects of different processing methods on the proximate and anti-nutr...
Influence of Various Physicochemical Treatments of Mucuna pruriens Seeds on the Nutrient Chemical Co...
Mucuna pruriens seed being an underutilized legume with antinutrients was processed to reduce antinu...
Effect of sun drying, soaking, boiling and fermentation processes on the level of some anti nutrient...
Mucuna bean ( Mucuna pruriens L.) is grown in many parts of Kenya as a green manure/cover crop. The ...
The effect of heat treatment and germination on the proximate and mineral composition, HCN, tannins,...
The effects of different processing methods on proximate composition of Mucuna pruriens seeds was in...
Three (3) processing methods; boiling, toasting and soaking were used to investigate the effects of ...
Changes in the trypsin inhibitor activity and in the phytic acid, tannin, and catechin content of le...
The optimal settings of the dependent and independent variables for the Mucuna flagellipsis nuts pro...
Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and ...
Abstract: Mature seeds of breadnut, cashewnut and fluted pumpkin were processed in the laboratory in...
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