2014
DOI: 10.3923/pjn.2014.314.318
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Effect of Different Processing Methods on Proximate, Mineral and Anti Nutritional Factors Content of Baobab (Adansonia digitata) Seeds

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Cited by 21 publications
(21 citation statements)
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“…The protein content enhanced in case of soaking (25.7 g/100g), germination (26.5 g/100g) and dhal (26.8 g/100g). Similar results were reported by Dsouza, (2013) and Saulawa et al, (2014) for field bean and baobab seeds. The minor decrease in protein content in cooking, autoclaving and soaking beans might be due to leaching of soluble proteins with cooked water, whereas the protein content increased during soaking for 24 hours and germination for 48 hours due to increase water activity as a result of induction of hydrolytic enzymes which enhances metabolic activity for protein synthesis in seeds Bau et al, (1997).…”
Section: Resultssupporting
confidence: 91%
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“…The protein content enhanced in case of soaking (25.7 g/100g), germination (26.5 g/100g) and dhal (26.8 g/100g). Similar results were reported by Dsouza, (2013) and Saulawa et al, (2014) for field bean and baobab seeds. The minor decrease in protein content in cooking, autoclaving and soaking beans might be due to leaching of soluble proteins with cooked water, whereas the protein content increased during soaking for 24 hours and germination for 48 hours due to increase water activity as a result of induction of hydrolytic enzymes which enhances metabolic activity for protein synthesis in seeds Bau et al, (1997).…”
Section: Resultssupporting
confidence: 91%
“…But in case of soaking for 24 hours and germination for 48 hours fat may be utilized for metabolic activity in seeds. The result in the present study were on par with the observations stated by Dsouza, (2013) for processed field bean; Audu and Aremu (2011);and Saulawa et al, (2014) for red kidney and baobab seeds respectively. Saulawa et al, (2014) for red kidney and baobab seeds respectively.…”
Section: Resultssupporting
confidence: 90%
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“…But in case of soaking in cow urine and germination fat may be utilized for metabolic activity in seeds. The results in the present study were on par with the observations stated by D'souza, (2013) for processed field bean; Uche Samuel Ndidi et al, (2014a) in Bambara groundnut,, Uche Samuel Ndidi et al, 2014b) in Sphenostylic steno carpa seeds, Audu and Aremu (2011) and Saulawa et al,(2014) et al (2016) in lima bean seeds. Crude fibre decreased by boiling and roasting in Bambara groundnut (Ndidi et al, 2014a) and kidney beans seed flour (Olanipekun O.T.…”
Section: Resultssupporting
confidence: 89%
“…Moisture content helps in determining the shelf life of the food for future use in addition to deciding its shape and structure for storage. Saulawa et al (2014) andFelix lfeanyi et al(2017) for field bean , baobab seeds and Adenanthera Pavonina L.(Fabaceae) seeds respectively . The minor decrease in protein content in cooking, autoclaving and soaking beans for short duration might be due to leaching of soluble proteins with cooked water, but the protein content increases during soaking for 24 hours and germination for 48 hours due to increase water activity as a result of induction of hydrolytic enzymes which enhances metabolic activity for protein synthesis in seeds (Bau et al, 1997).…”
Section: Resultsmentioning
confidence: 99%