Effect of boiling and roasting processing on nutritional quality of two Sudanese peanuts (Arachis hypogaea) cultivars

Effect of boiling and roasting processing on nutritional quality of two Sudanese peanuts (Arachis hypogaea) cultivars

Abstract This study was conducted to investigate the effect of boiling, roasting and boiling followed by roasting treatments on the nutritional quality of two Sudanese peanut cultivars, Sodari and Madani. Both cultivars are rich in fat content, protein content and bioavailability of macroelements an...

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Bibliographic Details
Main Authors: Hind A. E. Eltom, Mashair A. Sulieman, Amro B. Hassan
Format: Article
Language:English
Published: Wiley 2023-03-01
Series:Legume Science
Subjects:
boiling
mineral bioavailability
peanut
roasting
vitamin E
Online Access:https://doi.org/10.1002/leg3.159

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