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Processing Effects on the Chemical Composition and Nutritional Potential of the Pigeon Pea(cajanus Cajan L.)

Oloyo, Raheem A. (2002) Processing Effects on the Chemical Composition and Nutritional Potential of the Pigeon Pea(cajanus Cajan L.). LA RIVISTA ITAUANA DELLE SOSTANZE GRASSE, 79. 273·-276.

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Abstract

The effects of processing on the chemical composition and nutritional potential of the seeds of Cajanus cajan have been estimated. Raw, soaked, cooked, and autoclaved seeds were analysed for proximate composition, calcium, magnesium •. ·phosphorus, manganese, iron, copper, structural carbohydrates, nutritive and non-nutritive matter and certain antinutritional factors (phytic acid, total oxalate, tannins, total phenolics and trypsin inhibitor activity). The results indicated that the caloric value of the seeds was improved by soaking, cooking and autoclaving, and that cooking and autoclaving ·significantly lowered the levels of antinutritional factors in the seeds

Item Type: Article
Uncontrolled Keywords: pigeon pea, processing method, chemical composition, antinutritional factors
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mr Solomon Bayoko
Date Deposited: 06 Feb 2015 13:26
Last Modified: 06 Feb 2015 13:26
URI: http://eprints.covenantuniversity.edu.ng/id/eprint/3458

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