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Pakistan Journal of Nutrition

Year: 2013 | Volume: 12 | Issue: 12 | Page No.: 1057-1060
DOI: 10.3923/pjn.2013.1057.1060

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Authors


A. Maidala

Country: Nigeria

U.D. Doma

Country: Nigeria

L.M. Egbo

Country: Nigeria

Keywords


  • antinutritional factors
  • cooking
  • Proximate composition
  • roasting
  • salt treatment
  • sprouting
Research Article

Effects of Different Processing Methods on the Chemical Composition and Antinutritional Factors of Soybean [Glycine max (L.) Merrill]

A. Maidala, U.D. Doma and L.M. Egbo
PDF References

Citation to this article as recorded by ASCI logo

Ogodo, A.C., D.I. Agwaranze, N.V. Aliba, A.C. Kalu and C.B. Nwaneri, 2019. Fermentation by lactic acid bacteria consortium and its effect on anti-nutritional factors in maize flour. J. Biol. Sci., 19: 17-23.
CrossRefDirect Link

Citation to this article as recorded by Crossref logo

Oilseeds: Health Attributes and Food Applications
Oilseeds: Health Attributes and Food Applications
In-vitro starch and protein digestibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia
Agriculture and Natural Resources
Fermentation by Lactic Acid Bacteria Consortium and its Effect on Anti-nutritional Factors in Maize Flour
Journal of Biological Sciences Vol. 19, Issue 1, 17, 2019
Biochemical characterisation of soybean germplasms with respect to bioavailable iron and zinc, vitamin A and crude protein
African Journal of Biochemistry Research Vol. 12, Issue 4, 40, 2018

How to cite this article

A. Maidala, U.D. Doma and L.M. Egbo, 2013. Effects of Different Processing Methods on the Chemical Composition and Antinutritional Factors of Soybean [Glycine max (L.) Merrill]. Pakistan Journal of Nutrition, 12: 1057-1060.

DOI: 10.3923/pjn.2013.1057.1060

URL: https://scialert.net/abstract/?doi=pjn.2013.1057.1060

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