Effect of Varieties and Processing Methods on Phytic Acid and Protein Digestibility of Groundnut (Arachis hypogaea L.)

    Singh, U and Singh, B and Smith, O D (1991) Effect of Varieties and Processing Methods on Phytic Acid and Protein Digestibility of Groundnut (Arachis hypogaea L.). Journal of Food Science and Technology, 28 (6). pp. 345-347. ISSN 0022-1155

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    Abstract

    The objectives were to examine the variability in phytic acid content of groundnut varieties, to study the effect of processing methods on removal of phytic acid, and to study the relationship between phytic acid, nitrogen solubility and in vitro protein digestibility of groundnut

    Item Type: Article
    Divisions: UNSPECIFIED
    CRP: UNSPECIFIED
    Subjects: Mandate crops > Groundnut
    Depositing User: Library ICRISAT
    Date Deposited: 17 Dec 2011 06:02
    Last Modified: 17 Dec 2011 06:02
    URI: http://oar.icrisat.org/id/eprint/5015
    Official URL:
    Projects: UNSPECIFIED
    Funders: United States Agency for International Development
    Acknowledgement: This research was supported by Peanut-CRSP USAID Grant No DAN 4048 G-SS-2065-00. Technical assistance of Mr. Simon Ogutu is gratefully acknowledged
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