Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum.
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DOI: 10.1016/j.foodres.2021.110299
Abstract: Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-arid zones of Africa, Australia and India. Various antinutritional factors- phytates, oxalates and oligosaccharides- has limited its consumption. Current work describes the influence of… read more here.
Keywords: influence cooking; macrotyloma uniflorum; underutilized legume; antinutritional factors ... See more keywords