Micro-Mineral Retention and Anti-Nutritional Compounds Degradation during Bean Cooking Process
The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. Whi...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Enviro Research Publishers
2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/99113 |
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