[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Kantha et al., 1984 - Google Patents

The winged bean as an oil and protein source: A review

Kantha et al., 1984

Document ID
9920420997669365374
Author
Kantha S
Erdman J
Publication year
Publication venue
Journal of the American Oil Chemists' Society

External Links

Snippet

Despite high protein contents in its ripe seeds, tubers and fresh leaves (ranging from 29.3– 39.0%, 3.0–15.0% and 5.0–7.6% respectively) and the high quality of that protein, the winged bean (Psophocarpus tetragonolobus) remained an obscure food source until about …
Continue reading at aocs.onlinelibrary.wiley.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk containing only proteins from pulses, oilseeds or nuts, e.g. soy or nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils

Similar Documents

Publication Publication Date Title
Salunkhe et al. Pigeonpea as an important food source
Chavan et al. Biochemistry and technology of chickpea (Cicer arietinum L.) seeds
Savage et al. The nutritional value of peas (Pisum sativum). A literature review.
Lusas Food uses of peanut protein
Walker et al. Effect of processing including domestic cooking on nutritional quality of legumes
Kantha et al. The winged bean as an oil and protein source: A review
Imungi et al. Nutrient contents of raw and cooked cowpea leaves
Uzogara et al. Processing and utilization of cowpeas in developing countries: a review
Obizoba et al. Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours
Deshpande et al. Dry beans of Phaseolus: A review. Part 3
Nwokolo Peanut (Arachis hypogaea L.)
Nasir et al. Processing and nutritional profile of mung bean, black gram, pigeon pea, lupin, moth bean, and Indian vetch
Garcia et al. Proximate analysis of five varieties of winged beans, Psophocarpus tetragonolobus (L.) DC
Nasir et al. Common pulses: Chickpea, lentil, mungbean, black gram, pigeon pea and Indian vetch
Kadam et al. Winged bean in human nutrition
Bepary et al. Biochemical composition, bioactivity, processing, and food applications of winged bean (Psophocarpus tetragonolobus): A review
Sathe The nutritional value of selected Asiatic pulses: chickpea, black gram, mung bean and pigeon pea
Smartt et al. Food and feed from legumes and oilseeds
Leiner Nutritional aspects of soy protein products
Tinsley et al. Tepary beans (Phaseolus acutifolius var. latifolius): a potential food source for African and Middle Eastern cultures
Tsou et al. The protein quality of mungbean and its improvement
Ngozi et al. Evaluation of tannin, phytate and mineral composition of different indigenous dishes based on pumpkin (Cucurbita pepo)
Lisiewska et al. Changes in chemical composition during development of grass pea (Lathyrus sativus L.) seeds
Wolf et al. Soybeans and other oilseeds
Uwaegbute et al. Effect of germination on cooking, nutrient composition and organoleptic qualities of African yam bean (Sphenostylis stenocarpa)