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Effects of Heat Treatments on Chemical Composition of Groundbean (Kerstingiella geocarpa harm)

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Author(s): C.A. Echendu | I.C. Obizoba | J.U. Anyika

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 8;
Issue: 12;
Start page: 1877;
Date: 2009;
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Keywords: Groundbean | fat | fibre content | heat treatments

ABSTRACT
This study evaluates the effects of heat treatments on chemical composition of Groundbean (GB). Groundbean seeds were cleaned, soaked, dehulled and cooked for varying periods. The samples were separately dried and milled into fine flours. The flour samples were analyzed for proximate, minerals and antinutrients composition using standard methods. Results showed that proximate composition of all samples varied. The Untreated Groundbean (UTGB) had the highest proximate composition which was significantly different from all nutrients tested (p
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