Concepedia

Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds

Ikemefuna C. Obizoba, J. V. Atii

Plant Foods for Human Nutrition · 1991 · 86 citations · 16 references

Concepts

AgricultureFood SciencePlant SciencesCereal SciencePlant NutritionSeed ScienceAnti-nutritional Factor ReductionCereal Crop PhysiologyCereal CropsCrop NutritionSeed Nutritional CompositionSeed ProductionGrain Nutritional CompositionMineral Composition Of SeedsNutrient Composition AnalysisNutritional Seed CompositionSeed Soaking

References

16

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALS

AHMED M. HAMAD, M. L. Fields · Journal of Food Science · 1979 · 169 citations

Agriculture, Agronomy, Food Science +15

Nutritional Improvement of Sorghum by Fermentation

N. Kazanas, M. L. Fields · Journal of Food Science · 1981 · 132 citations

Agriculture, Agronomy, Nutritional Sciences +16

Studies on the Nutritional Value of Tempeh

Kiku Murata, Hideo Ikehata, Teijiro Miyamoto · Journal of Food Science · 1967 · 102 citations

Agriculture, Nutrition, Nutritional Sciences +17

GERMINATION OF CORN AND SORGHUM IN THE HOME TO IMPROVE NUTRITIVE VALUE

YUH‐YUN DAVID WANG, M. L. Fields · Journal of Food Science · 1978 · 75 citations

Agriculture, Agronomy, Plant Sciences +15