Effects of processing methods on phytate and tannin content of black small common beans (Phaseolus v...
Effects of processing methods on phytate and tannin content of black small common beans (Phaseolus vulgaris L.) cultivated in Mozambique
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Publisher
London: Cogent
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Language
English
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London: Cogent
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Antinutritional factors (ANFs) are the most found chemical in legumes, including beans. This study was done to evaluate the effects of processing techniques on the anti-nutritional factors of common beans. Soaking in water alone, and soaking in sodium bicarbonate (0.05 %) solutions (1:3 in both cases), germination for 24- and 48-hours (at 25 °C), a...
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Full title
Effects of processing methods on phytate and tannin content of black small common beans (Phaseolus vulgaris L.) cultivated in Mozambique
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TN_cdi_proquest_journals_2928740146
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2928740146
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ISSN
2331-1932
E-ISSN
2331-1932
DOI
10.1080/23311932.2023.2289713
