Effect of Soaking on the Cookability and Nutritional Quality of Mucuna Bean
Date
2010Author
Wanjekeche, E
Imungi, JK
Karuri, EG
Type
PresentationLanguage
enMetadata
Show full item recordAbstract
Mucuna (Mucuna pruriens) is a legume with high but unexploited potential for food
and soil fertility improvement. Use of the seed as food is limited by the hard-to-cook defect
and the presence of several antinutritional factors notably the non-protein amino acid, 3, 4 ...
Citation
Wanjekeche, E., J. K. Imungi, and E. G. Karuri. "Effect of Soaking on the Cookability and Nutritional Quality of Mucuna Bean." 12th KARI Scientific Conference Proceedings. 2010.Publisher
University of Nairobi, college of agriculture and veterinary services,