Tables index

From

Effect of Processing on the Nutrient, Anti-nutrient and Functional Properties of Mucuna flagellipes (Ox-eyed Bean) Seed Flour; An Underutilized Legume in Nigeria

Nwajagu I.U, Garba A., Nzelibe H.C, Chukwuekezie N.E, Abah C.R, Umar A.T, Anarado C.S, Kahu J.C, Olagunju A., Oladejo A.A, Bashiru I.

American Journal of Food and Nutrition. 2021, 9(1), 49-59 doi:10.12691/ajfn-9-1-7
  • Table 1. Effect of processing on the proximate composition of M. flagellipes seed flour
  • Table 2. Effect of processing on the amino acid profile of M. flagellipes seed flour
  • Table 3. Effect of processing on the mineral(mg/100g) contentof M. flagellipes seed flour
  • Table 4. Mineral ratio of raw and processed M. flagellipes seed flour
  • Table 5. Mineral safety index (MSI) of some of the minerals of M. flagellipes seed flour
  • Table 6. Anti-nutrient to mineral molar ratios and mineral bioavailability of M. flagellipes seed flour
  • Table 7. Effect of processing on the functional properties (mg/100g) analysis of M. flagellipes seed flour