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Haemagglutinin extracts from raw, sprouting and differently processed limabeans

Published online by Cambridge University Press:  27 March 2009

A. D. Ologhobo  and
B. L. Fetuga
A. D. Ologhobo
Affiliation:
Division of Nutritional Biochemistry, Department of Animal Science, University of Ibadan, Nigeria
B. L. Fetuga
Affiliation:
Division of Nutritional Biochemistry, Department of Animal Science, University of Ibadan, Nigeria
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Extract

The nutritional importance of a foodstuff in a diet depends on the composition of the raw foodstuff, the amount that is usually consumed and the extent to which nutrients are destroyed or lost during preparation of the diet.

Most Nigerian foods have to be prepared and cooked before they can be eaten. A lot of food preparation in Nigeria involves soaking, steeping, boiling, frying and roasting; at each stage of the preparation, some of the nutrients may be discarded or destroyed, while in some cases toxic substances may be discarded (Oke, 1968)

Type
Short Notes
Information
The Journal of Agricultural Science , Volume 102 , Issue 1 , February 1984 , pp. 241 - 244
Copyright
Copyright © Cambridge University Press 1984

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References

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