ICAR Research Data Repository for Knowledge Management
Effect of Varieties and Processing Methods on Phytic Acid and Protein Digestibility of Groundnut
OAR@ICRISAT
View Archive Info| Field | Value | |
| Relation |
http://oar.icrisat.org/3084/
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| Title |
Effect of Varieties and Processing Methods on Phytic Acid and Protein Digestibility of Groundnut
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| Creator |
Singh, U
Singh, B Smith, O D |
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| Subject |
Groundnut
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| Description |
Processed groundnuts(cultivar'Florunner'.'US No.1)' byboiling water ans steam-blaching and(Viz, 'TP 171-2''TP 172-2', 'TP 175-3','TP 175-6', 'TP 178-1', 'TP 18-3', 'TX AG-3' and 'RMP-12') were analyzed for Protein, Phyiotic acid, total phosphorous , nitrogen solilibility nad in vito protein digestibility(IVPD). Phytic Acid........
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| Publisher |
Association Food Scintist and Technologist India
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| Date |
1991
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://oar.icrisat.org/3084/1/JA_1276.pdf
Singh, U and Singh, B and Smith, O D (1991) Effect of Varieties and Processing Methods on Phytic Acid and Protein Digestibility of Groundnut. Journal of Food Science and Technology, 28 (6). pp. 345-347. ISSN 0022-1155 |
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