grain legumes to meet daily protein intake requirements per capita, the potentiality of leaf utilization for protein and other nutrients has not been widely considered; additionally, insufficient information is available on leaf removal effects on yield and leaf nutritional composition of grain legumes. ...
Improving nutritional quality of cool season food legumes Nutritional quality of food legumes includes the composition and functionality of the seeds. Composition is the main factor affecting nutritional value (co... PC Williams,RS Bhatty,SS Deshpande,... - Springer Netherlands 被引量: 41发表: 1994...
4.1. Proximate composition of legume samples Table 1 shows the proximate composition of African breadfruit, bambaranut, red bean, pigeon pea, cowpea, African yam bean, African oil bean, and groundnut. The result shows that legumes samples were all significantly (p < 0.05) different in the proxi...
The aim of this review is to encourage the consumption and production of legumes by promoting their dissemination, understanding their nutritional and functional value, and promoting the use of innovative methodologies to assess the composition of legumes....
Three underutilized legumes from Nigeria, Brachystegia eurycoma, Tamarindus indica and Mucuna flagellipes, have been subjected to standard analytical techn... IA Ajayi,RA Oderinde,DO Kajogbola,... - 《Food Chemistry》 被引量: 150发表: 2006年 Nutritional and anti-nutritional composition of velvet...
is one of the cheapest protein source in most of the developing countries like Africa, Latin America and Asia (Ali, Awadelkareem, Gasim, & Yousif, 2014a; 2014b; Duc., 1997). Considering the protein composition, it has been found that legumes and cereal proteins can be complementary to ...
All germplasms had higher grain weight, density, hydration, and swelling capacity than other common legumes. The dehulled samples contained 303.2-335.5 g(-1) protein and 46.1-53.5 g x kg(-1) lipid, and these values were higher than the respective whole seeds. The levels of macro- and ...
A nutritional composition for oral use which contains a mixture of (a) three branched amino acids including valine, leucine and isoleucine, or (b) three branched amino acids including valine, leucine and isoleucine together with an amino acid other than branched amino acids, and in which the br...
(Lens culinarisMedik.) are the most important and well-known legumes in the world18. Sixty species of the family (0.3%) have nutritional consumption for humans3,16,19. The genusTrigonellais an important member of legumes and comprises 135 species that are distributed across the world20. ...
The seeds showed high levels of crude protein (10.9-50.0%)... Carvalho,AFU,Farias,... - 《Journal of Food Composition & Analysis》 被引量: 11发表: 2011年 ASSESSMENT OF NUTRITIONAL AND ANTINUTRITIONAL POTENTIAL OF UNDERUTILIZED LEGUMES OF THE GENUS MUCUNA There is an increasing interest in ...