Composition and nutritive value of tender pods of mangrove wild legume Canavalia cathartica of southwest coast of india

Raw and pressure-cooked tender pods of mangrovewild legume Canavalia cathartica of southwest Indiawere evaluated for proximate and mineralcomposition, protein and carbohydrate fractions,amino acid and fatty acid profiles, antinutritionalfactors, in vitro protein and starch digestibility incomparison...

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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Tropical and Subtropical Agroecosystems
Asıl Yazarlar: B. Bhagya, K.R. Sridhar
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Universidad Autónoma de Yucatán 2007
Konular:
Agrociencias
wild legume
tender pods
digestibility
nutritive value
Canavalia cathartica
Online Erişim:https://www.redalyc.org/articulo.oa?id=93970304
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