Chemical Changes during Thermal Processing of Unfermented and Fermented Red Kidney Beans (Phaseolus vulgaris) and effects on In Vitro Protein Digestibility
P. F. Wulam, M. K. Jiyil, C. E. Mafuyai, J. I. Oche, O. A. Olorunyomi & M. Silas · European Journal of Nutrition & Food Safety · 2021
Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble...
Open access
Research Article
10.9734/ejnfs/2021/v13i330397