The present study evaluated the effects of cooking on the total, soluble and insoluble oxalate
contents in six different types of locally consumed vegetables and beans (spinach, carrots …

Reduction of various antinutritional factors in cereal brans by different treatments
(microwave heating, dry heating and wet heating) were studied. There was significant …

Effect of different indigenous processing methods on the levels of certain bioactive
compounds in the seed materials of velvet bean (Mucuna pruriens L. DC), a promising wild …

The ACE inhibitory potential of Mucuna pruriens (L) protein derivatives was evaluated. M.
pruriens (L) protein concentrate was sequentially hydrolyzed using pepsin and pancreatin …

A capillary isotachophoresis method was developed and applied for determination of
glutamic acid and aspartic acid in tomato juice samples. The leading electrolyte was 10 …

The effect of blanching or soaking and blanching on the amino acid content of frozen A.
bisporus and B. edulis mushrooms was determined. Frozen mushrooms contained lower …

Bioactive compounds and antioxidant potentials were determined in fresh lotus roots and
subjected to boiling for different periods of time (10, 20, 40, and 60 min). The obtained …

The plant genus Mucuna comes from the family Fabaceae, subfamily Papilionaceae. At
present, about 100 species of climbing shrubs of the genus Mucuna have been found …

The antioxidant capacity and total phenolic content of defatted and raw meals of three
different varieties of Mucuna seeds (aterrima, cinerium and deeringiana) were investigated …

The antioxidant capacity and total phenolic content of defatted and raw meals of three
different varieties of Mucuna seeds (aterrima, cinerium and deeringiana) were investigated …