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Journal Abstract Search

171 related items for PubMed ID: 8719738

  • 1. Chemical and biological characteristics of a west African weaning food supplemented with compea (Vigna unguiculata).
    Nti CA, Plahar WA.
    Plant Foods Hum Nutr; 1995 Jul; 48(1):45-54. PubMed ID: 8719738
    [Abstract] [Full Text] [Related]

  • 2. Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods.
    Egounlety M, Aworh OC, Akingbala JO, Houben JH, Nago MC.
    Int J Food Sci Nutr; 2002 Jan; 53(1):15-27. PubMed ID: 11820093
    [Abstract] [Full Text] [Related]

  • 3. Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata).
    Plahar WA, Annan NT, Nti CA.
    Plant Foods Hum Nutr; 1997 Jan; 51(4):343-56. PubMed ID: 9650727
    [Abstract] [Full Text] [Related]

  • 4. Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods.
    Jirapa P, Normah H, Zamaliah MM, Asmah R, Mohamad K.
    Plant Foods Hum Nutr; 2001 Jan; 56(3):203-16. PubMed ID: 11442221
    [Abstract] [Full Text] [Related]

  • 5. Optimization of the nutrient content and protein quality of cereal-legume blends for use as complementary foods in Ghana.
    Suri DJ, Tano-Debrah K, Ghosh SA.
    Food Nutr Bull; 2014 Sep; 35(3):372-81. PubMed ID: 25902596
    [Abstract] [Full Text] [Related]

  • 6. Nutritional evaluation of a high-temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L) Walp).
    Bergman CJ, Gualberto DG, Weber CW.
    Arch Latinoam Nutr; 1996 Jun; 46(2):146-53. PubMed ID: 9239294
    [Abstract] [Full Text] [Related]

  • 7. [Nutritive value of raw and processed cowpeas].
    Cabezas MT, García J, Murillo B, Elías LG, Bressani R.
    Arch Latinoam Nutr; 1982 Sep; 32(3):543-58. PubMed ID: 7171278
    [Abstract] [Full Text] [Related]

  • 8. Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins. Supplementation of soup with a protein blend of appropriate nutritional value.
    Dario AC, Salgado JM.
    Plant Foods Hum Nutr; 1994 Oct; 46(3):213-9. PubMed ID: 7855092
    [Abstract] [Full Text] [Related]

  • 9. Tryptophan, threonine, isoleucine and methionine supplementation of a 12% protein, lysine-supplemented, corn-soybean meal diet for growing pigs.
    Russell LE, Cromwell GL, Stahly TS.
    J Anim Sci; 1983 May; 56(5):1115-23. PubMed ID: 6408050
    [No Abstract] [Full Text] [Related]

  • 10. Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods.
    Ejigui J, Savoie L, Marin J, Desrosiers T.
    Food Nutr Bull; 2007 Mar; 28(1):23-34. PubMed ID: 17718009
    [Abstract] [Full Text] [Related]

  • 11. Studies on protein quality of green gram (Phaseolus aureus).
    Khader V, Rao SV.
    Plant Foods Hum Nutr; 1996 Feb; 49(2):127-32. PubMed ID: 8811725
    [Abstract] [Full Text] [Related]

  • 12. Use of kanwa-cooked cowpea (Vigna unguiculata) in infant food formulation: effect on protein utilization and digestibility.
    Uzogara SG, Morton ID, Daniel JW, Emery PW.
    J Trop Pediatr; 1990 Aug; 36(4):207-8. PubMed ID: 2213993
    [No Abstract] [Full Text] [Related]

  • 13. Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats.
    Kapravelou G, Martínez R, Martino J, Porres JM, Fernández-Fígares I.
    Nutrients; 2020 Jul 23; 12(8):. PubMed ID: 32717880
    [Abstract] [Full Text] [Related]

  • 14. Development, acceptability, nutritional and physical characteristics of protein improved Nigerian abari (maize meal) prepared from soya and maize flours.
    Omueti O, Morton IO.
    Int J Food Sci Nutr; 1996 Sep 23; 47(5):369-75. PubMed ID: 8889621
    [Abstract] [Full Text] [Related]

  • 15. [Nutritive quality of ayocote beans (Phaseolus coccineous) supplemented with methionine at different cooking stages].
    Hernández Infante M, Sotelo-López A.
    Arch Latinoam Nutr; 1980 Mar 23; 30(1):99-116. PubMed ID: 6778402
    [Abstract] [Full Text] [Related]

  • 16. Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends.
    Sosa-Moguel O, Ruiz-Ruiz J, Martínez-Ayala A, González R, Drago S, Betancur-Ancona D, Chel-Guerrero L.
    Int J Food Sci Nutr; 2009 Mar 23; 60 Suppl 7():341-54. PubMed ID: 19763991
    [Abstract] [Full Text] [Related]

  • 17. [Comparative study of the chemical composition and nutritive value of runner bean (Phaseolus coccineus) and of common bean (Phaseolus vulgaris)].
    Carlderón E, Velásquez L, Bressani R.
    Arch Latinoam Nutr; 1992 Mar 23; 42(1):64-71. PubMed ID: 1308649
    [Abstract] [Full Text] [Related]

  • 18. Limiting amino acids in bengal gram (Cicer arietinum) as determined from blood amino acid levels and amino acid supplementation studies in the rat.
    Khader V, Rao SV.
    Ann Nutr Metab; 1982 Mar 23; 26(6):353-9. PubMed ID: 6816130
    [Abstract] [Full Text] [Related]

  • 19. Effect of cooking and supplementation with different kinds of meats on the nutritional value of mash (Vigna mungo).
    Bhatty N, Gilani AH, Nagra SA.
    Int J Food Sci Nutr; 2000 May 23; 51(3):169-74. PubMed ID: 10945112
    [Abstract] [Full Text] [Related]

  • 20. Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize.
    Afoakwa EO, Aidoo PR, Adjonu R.
    Int J Food Sci Nutr; 2010 May 23; 61(3):256-71. PubMed ID: 20113189
    [Abstract] [Full Text] [Related]

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