Effects of combined traditional processing methods on the nutritional quality of beans

Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fas...

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Detalles Bibliográficos
Autores principales: Nakitto, Aisha M, Muyonga, John H, Nakimbugwe, Dorothy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4431791/
https://www.ncbi.nlm.nih.gov/pubmed/25987998
http://dx.doi.org/10.1002/fsn3.209

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4431791/
https://www.ncbi.nlm.nih.gov/pubmed/25987998
http://dx.doi.org/10.1002/fsn3.209

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