Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds

Grass pea (Lathyrus sativus L.) is commonly consumed in cooked, fermented, and roasted forms in Ethiopia. However, the impacts of household processing practices on its nutrients, antinutrients, and toxic compounds have not been adequately studied. Therefore, the effects of household processing and f...

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Detalles Bibliográficos
Autores principales: Buta, Meseret Bekele, Posten, Clemens, Emire, Shimelis Admassu, Meinhardt, Ann-Katrin, Müller, Alexandra, Greiner, Ralf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7672292/
https://www.ncbi.nlm.nih.gov/pubmed/33241152
http://dx.doi.org/10.1016/j.heliyon.2020.e05484

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7672292/
https://www.ncbi.nlm.nih.gov/pubmed/33241152
http://dx.doi.org/10.1016/j.heliyon.2020.e05484

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