Study of germination, soaking and cooking effects on the nutritional quality of goat pea (Securigera securidaca L.)
Effect of traditional processing on the nutrient composition, antinutritional factor and in vivo protein digestibility of goat pea (Securigera Securidaca L.) seeds was investigated. Various traditional processing had no significance effect on protein, lipid, fiber and ash except carbohydrate. Essent...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-04-01
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| Series: | Journal of King Saud University: Science |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1018364720300707 |