Figures index

From

Neglected and Underutilized Legumes (NULs) Hazards and Probabilistic Risks Associated with Some Selected Dietary Lectins

Isaac W. Ofosu, William O. Ellis, Kwabena Nsiah, Ibok N. Oduro

Journal of Food Security. 2017, 5(6), 212-222 doi:10.12691/jfs-5-6-2
  • Figure 1. Outline of risk assessment of NULs dishes using their chronic daily intake (CDI) and a proposed reference dose (RfD)
  • Figure 2. Preparation of soups based on Canavalia sp., Mucuna sp. and Phaseolus sp. according to respondents’ cooking practices
  • Figure 3. Preparation of “Tubani” and “Ase” based on Vigna sp. and Cajanus sp. respectively, according to respondents cooking practices
  • Figure 4. Familiarity with NULs consumed among respondents in the study area.
  • Figure 5. NULs frequently consumed by respondents in the study area
  • Figure 6. Types of discomforts resulting from the consumption of NULs among respondents
  • Figure 7. Time -temperature inactivation of lectins of five NULs flours
  • Figure 8. Hazard quotients of the agglutinins of five NULs model dishes cooked according to prevailing practices of respondents in the study area