Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5852076 | Food and Chemical Toxicology | 2013 | 8 Pages |
Abstract
⺠Hydrothermal technology was applied on three varieties mucuna seeds. ⺠The resulting curd was poor in most antinutrients and rich in proteins. ⺠Blood parameters of rats fed mucuna curd were similar to control (casein). ⺠Crude flour had negative effect on rat weight, blood parameters and liver. ⺠Decrease in cholesterol was observed following consumption of mucuna curd.
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Authors
Josiane Therese Metsagang Ngatchic, Selestion Dongmo Sokeng, Nicolas Yanou Njintang, Theophile Maoundombaye, Julius Oben, Carl Moses F. Mbofung,