Effect of processing on some chemical and nutritional characteristics of pre-cooked and dehydrated legumes Ana María EstévezElena CastilloEnrique Yáñez OriginalPaper Pages: 193 - 201
Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds Ikemefuna C. ObizobaJ. V. Atii OriginalPaper Pages: 203 - 212
Seed protein fractions and amino acid composition in gram (Cicer arietinum) Kamal DhawanSarla MalhotraDharam Singh OriginalPaper Pages: 225 - 232
A simple colorimetric quantification of flavonoids in the flowers ofLonchocarpus cyanescens genus:Lonchocarpus Osa N. OgbeideMohammed Parvez OriginalPaper Pages: 233 - 239
Hypocholesterolemic effect of guargum in overweight adults Asha KawatraA. C. KapoorS. Seghal OriginalPaper Pages: 241 - 245
Yield andin vitro nutritional quality of some leguminous seed protein isolates V. N. PandeyA. K. Srivastava OriginalPaper Pages: 247 - 251
Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products J. K. ChavanV. S. ShindeS. S. Kadam OriginalPaper Pages: 253 - 259
Nitrate-nitrite levels in commercially processed and home processed beets and spinach C. M. BednarC. KiesM. Carlson OriginalPaper Pages: 261 - 268
Influence of spices on utilization of sorghum and chickpea protein K. Uma PradeepP. GeervaniB. O. Eggum OriginalPaper Pages: 269 - 276
Mineral composition of some traditional Mexican teas Joseph E. LaferriereCharles W. WeberEdwin A. Kohlhepp OriginalPaper Pages: 277 - 282
Coumarin compounds in cassava diets: 2 health implications of scopoletin in gari O. ObidoaS. C. Obasi OriginalPaper Pages: 283 - 289
