| dc.contributor.author | Wanjekeche, E | |
| dc.contributor.author | Imungi, JK | |
| dc.contributor.author | Karuri, EG | |
| dc.date.accessioned | 2013-07-24T13:37:21Z | |
| dc.date.available | 2013-07-24T13:37:21Z | |
| dc.date.issued | 2010 | |
| dc.identifier.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. | en |
| dc.identifier.uri | http://hdl.handle.net/11295/50790 | |
| dc.description.abstract | 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 ... | en |
| dc.language.iso | en | en |
| dc.publisher | University of Nairobi, | en |
| dc.title | Effect of Soaking on the Cookability and Nutritional Quality of Mucuna Bean | en |
| dc.type | Presentation | en |
| local.publisher | college of agriculture and veterinary services, | en |
