ICAR Research Data Repository for Knowledge Management
Effect of Varieties and Processing Methods on Phytic Acid and Protein Digestibility of Groundnut (Arachis hypogaea L.)
OAR@ICRISAT
View Archive Info| Field | Value | |
| Relation |
http://oar.icrisat.org/5015/
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| Title |
Effect of Varieties and Processing Methods on Phytic Acid and Protein Digestibility of Groundnut (Arachis hypogaea L.)
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| Creator |
Singh, U
Singh, B Smith, O D |
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| Subject |
Groundnut
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| Description |
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
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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/5015/1/JA%201276.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 (Arachis hypogaea L.). Journal of Food Science and Technology, 28 (6). pp. 345-347. ISSN 0022-1155 |
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