Effect of soaking, cooking and crude α‐galactosidase treatment on the oligosaccharide content of cowpea flours
- 1 January 1993
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 61 (3) , 339-343
- https://doi.org/10.1002/jsfa.2740610308
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Oligosaccharide Signals in Plants: A Current AssessmentAnnual Review of Plant Biology, 1991
- Raffinose synthase and galactinol synthase in developing seeds and leaves of legumesJournal of Agricultural and Food Chemistry, 1990
- Effect of Processing on Certain Antinutrients in Cowpeas (Vigna unguiculata)Journal of Food Science, 1989
- Review article Flatulence — Causes, relation to diet and remediesMolecular Nutrition & Food Research, 1988
- Oligosaccharide Content of 20 Varieties of Cowpeas in NigeriaJournal of Food Science, 1983
- Production of Fungal α‐Galactosidase and Its Application to the Hydrolysis of Galactooligosaccharides in Soybean MilkJournal of Food Science, 1982
- Microbial α‐Galactosidase for Soymilk ProcessingJournal of Food Science, 1981
- Oligosaccharides in pulses: varietal differences and effects of cooking and germinationJournal of Agricultural and Food Chemistry, 1978
- Determination of protein: A modification of the lowry method that gives a linear photometric responseAnalytical Biochemistry, 1972
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956