Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds

Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds

Grass pea (Lathyrus sativus L.) is commonly consumed in cooked, fermented, and roasted forms in Ethiopia. However, the impacts of household processing practices on its nutrients, antinutrients, and toxic compounds have not been adequately studied. Therefore, the effects of household processing and f...

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Bibliographic Details
Main Authors:	Meseret Bekele Buta, Clemens Posten, Shimelis Admassu Emire, Ann-Katrin Meinhardt, Alexandra Müller, Ralf Greiner
Format:	Article
Language:	English
Published:	Elsevier 2020-11-01
Series:	Heliyon
Subjects:	Food science Food analysis Grass pea Household processing β-ODAP Myo-inositol phosphates
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844020323276

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