Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seeds

ABSTRACT The proximate composition, gross energy, mineral composition, percentage sugar, oligosaccharides and antinutrient substances of bambaragroundnut seeds subjected to different cooking times were determined. The seeds were cooked for 30, 60, 90 and 120 min. Results of the proximate analysis sh...

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Veröffentlicht in:	Animal science journal 2009-02, Vol.80 (1), p.52-56
Hauptverfasser:	Omoikhoje, S.O.(Ambrose Alli Univ., Ekpoma (Nigeria)), Aruna, M.B, Bamgbose, A.M
Format:	Artikel
Sprache:	eng
Schlagworte:	antinutrients ANTINUTRITIONAL FACTORS bambaragroundnut cooking time Carbohydrates - analysis COCCION COMPOSICION APROXIMADA COMPOSITION GLOBALE CONTENIDO MINERAL COOKING CUISSON Fabaceae FACTEUR ANTINUTRITIONNEL FACTORES ANTINUTRICIONALES Food Handling - methods Hemagglutinins - analysis Legumes MINERAL CONTENT Minerals - analysis NUTRIENTES NUTRIENTS Nutritive Value Phytic Acid - analysis Plant Proteins - analysis PROXIMATE COMPOSITION Seeds - chemistry SUBSTANCE NUTRITIVE Sugar Tannins - analysis TEMPS TENEUR EN ELEMENTS MINERAUX TIEMPO TIME Time Factors Trypsin Inhibitors - analysis VIGNA SUBTERRANEA
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Zusammenfassung:	ABSTRACT The proximate composition, gross energy, mineral composition, percentage sugar, oligosaccharides and antinutrient substances of bambaragroundnut seeds subjected to different cooking times were determined. The seeds were cooked for 30, 60, 90 and 120 min. Results of the proximate analysis showed that only the ether extract and ash were significantly (P
ISSN:	1344-3941 1740-0929
DOI:	10.1111/j.1740-0929.2008.00599.x