Effect of thermal treatments (roasting, microwaving, steaming) on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L.Skeels)

Effect of thermal treatments (roasting, microwaving, steaming) on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L.Skeels)

The aim of this research was to investigate the effect of thermal treatments, including roasting, microwaving, and steaming, on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels). Regarding its physical properties, thermal treatment increased...

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Bibliographic Details
Main Authors: Ngoc Lieu Le, My Thi Huyen Le, Nguyen Hoang Khoa Nguyen, Linh Tran Khanh Vu
Format: Article
Language:English
Published: Vietnam Ministry of Science and Technology 2023-03-01
Series:Vietnam Journal of Science, Technology and Engineering
Subjects:
anthocyanin
black gram
heat treatments
physical properties
phytate
tannin
Online Access:https://vietnamscience.vjst.vn/index.php/vjste/article/view/1108

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