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- W2184141032 abstract "A study was conducted to assess the effect of various techniques of processing (decortication, toasting and boiling in tap wa ter) on proximate, anti-nutritional factor (ANF), amino acid and mineral composition of Highworth, variety of Lablab purpureus seed . Processing reduced the levels of all the ANFs evaluated in the present study. Boiling in water, was determined to be the best method, re duced tannins, alkaloids, oxalates, Trypsin inhibitors and HCN by 37, 33, 38, 100 and 89% respectively. Processing als o resulted in reductions in crude protein, crude fibre, ether extracts, ash and gross energy by 8, 14, 17, 23, 10 and 8%, while NFE increased by 10%. The level s of nutrients in boiled lablab, however, compared favourably with feed grade soybean, while bein g likely to be much cheaper." @default.
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- W2184141032 date "2015-04-25" @default.
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- W2184141032 title "Effect Of Processing On Proximate, Energy, Anti- Nutritional Factor, Amino Acid And Mineral Composition Of Lablab Seed" @default.
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