Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars

Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars

Newly developed Bambara groundnut (Vigna subterranea L.) seeds (Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)) were collected from International Institute of Tropical Agriculture (IITA), Nigeria, planted and harvested. The effects of processing me...

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Bibliographic Details
Main Authors: Olaposi Adeleke, Oladipupo Qudus Adiamo, Olumide Samson Fawale, Gbeminiyi Olamiti
Format: Article
Language:English
Published: Turkish Science and Technology Publishing (TURSTEP) 2017-09-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
Bambara groundnut
soaking
boiling
antinutrients
oligosaccharides
protein digestibility
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/949

Internet

http://www.agrifoodscience.com/index.php/TURJAF/article/view/949

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