Relation between specific technological treatments, nutritive value and the HCN content of some common Egyptian legumes.
1988
Abd Allah M.A. | Abu Salem F.M. | Ahmed S.M.A.
The scope of the study aimed to reach the safety level of HCN in some legumes commonly used in Egypt, i.e. cowpea, kidney bean, chick pea and peas. Specific treatments were tried through soaking for 6 or 12 hr in plain water with or without cooking in an open kettle for 1.5 hr. The traditional cooking was also considered. Retention of minerals (Ca, P, Fe, Na and K) and vitamins (Thiamine, riboflavin and niacin) as well as changes in the major chemical constituents (carbohydrate, protein and ash) in addition to the amino acid content of the tested legumes were concerned.
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Эту запись предоставил Wolters Kluwer