Nutrient and chemical evaluation of raw seeds of Xylia xylocarpa: an underutilized food source
- 1 January 1995
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 53 (3) , 299-304
- https://doi.org/10.1016/0308-8146(95)93936-l
Abstract
No abstract availableKeywords
This publication has 31 references indexed in Scilit:
- Biochemical and nutritional characteristics of non‐conventional protein sourcesJournal of the Science of Food and Agriculture, 1991
- Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus)Food Chemistry, 1990
- Nutritional and anti‐nutritional characteristics of mucuna (Mucuna utilis) bean seedsJournal of the Science of Food and Agriculture, 1988
- Antinutritional factors of chickpea and pigeonpea and their removal by processingPlant Foods for Human Nutrition, 1988
- Protein content and amino acid profile of some wild leguminous seedsPlant Foods for Human Nutrition, 1988
- Composition and protein quality of winged bean (Psophocarpus tetragonolobus)Plant Foods for Human Nutrition, 1983
- Tannin content of pulses: Varietal differences and effects of germination and cookingJournal of the Science of Food and Agriculture, 1982
- In vitro and in vivo studies on the digestibility of the major storage protein of the navy bean (Phaseolus vulgaris)Plant Foods for Human Nutrition, 1980
- Nutritive value of some improved varieties of legumesJournal of the Science of Food and Agriculture, 1979
- Nutritive value of middle eastern foodstuffs. II.—Composition of pulses, seeds, nuts and cereal products of LebanonJournal of the Science of Food and Agriculture, 1966