Buscar
Mostrando ítems 1-10 de 78
Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value
(Center Academic Publ JapanTokyoJapão, 2003)
The domestic processing of the common bean resulted in reduction in the antinutritional factors phytates and tannins, in the starch content and in the flatulence factors raffinose, stachiose and verbascose.
(Archivos Latinoamericanos NutricionCaracasIrã, 2001)
Estudio de la calidad proteica y del contenido de energía metabolizable del haba (vicia faba)*
(Universidad Nacional de Colombia, 1977)
In order to determínate the faba bean CEP, the possible role of bis hemaglutinine on this valué and to know the metabolizable energy in this legume we made two experiments in the poultry section of the experimental Center ...
Avaliação de algumas propriedades funcionais das farinhas de tremoço doce (Lupinus albus) e feijão guandu (Cajanus cajan (L) Millsp) e sua utilização na produção de fiambre
(2010-01-01)
The increase in food demand worldwide has motivated researchers to seek alternative food crops to nutritionally enrich industrialized foods and make them economically viable to poorer populations. Sweet lupin and faba bean ...
Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
(Elsevier, 2013-01)
Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of ...
Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value
(Center Academic Publ JapanTokyoJapão, 2002)
Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)
(Elsevier, 2014-02)
In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. ...