PROCESSED MUCUNA BEAN (MUCUNA PRURIENS L.) PROTEIN QUALITY: EFFECTS OF PROCESSING MUCUNA BEAN (MUCUNA PRURIENS L.) FOR 3,4-DIHYDROXY-L-PHENYLALANINE REDUCTION ON PROTEIN QUALITY

 
9783838391120: PROCESSED MUCUNA BEAN (MUCUNA PRURIENS L.) PROTEIN QUALITY: EFFECTS OF PROCESSING MUCUNA BEAN (MUCUNA PRURIENS L.) FOR 3,4-DIHYDROXY-L-PHENYLALANINE REDUCTION ON PROTEIN QUALITY
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Mucuna bean (Mucuna pruriens L.) is a protein-rich legume that is mainly grown as a green manure/cover crop to improve soil properties. It contains antinutrients such as 3,4-dihydroxy-L-phenylalanine (L-Dopa), protease inhibitors, phenolic compounds and phytates that limit its utilization as food. L-Dopa, a non-protein amino acid is the major antinutrient in mucuna bean. It induces antiphysiological effects such as anorexia, hallucinations and unmasking dementia in man. Antinutrients require inactivation and/or removal by adopting viable processing techniques. In this book, the author discusses the effects of processing mucuna bean for antinutrient removal on the protein quality: amino acid profile, bioavailability and physicochemical and functional properties of mucuna bean protein isolate. Processed mucuna bean has high potential as a cheap and alternate source of protein. The book is valuable to readers interested in legume protein quality, food toxicology, food processing technology and promotion of indigenous legumes as alternate protein sources.

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About the Author:

Dr Jane Beatrice W. Mugendi is a Lecturer in the Department of Foods, Nutrition and Dietetics at Kenyatta University, Nairobi, Kenya. Her research interest is protein and nutrition in developing countries. For the work presented in this book, she won the African Woman Scientist Fellowship Award by South African Women in Science Award.

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Book Description Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | EFFECTS OF PROCESSING MUCUNA BEAN (MUCUNA PRURIENS L.) FOR 3,4-DIHYDROXY-L-PHENYLALANINE REDUCTION ON PROTEIN QUALITY | Mucuna bean (Mucuna pruriens L.) is a protein-rich legume that is mainly grown as a green manure/cover crop to improve soil properties. It contains antinutrients such as 3,4-dihydroxy-L-phenylalanine (L-Dopa), protease inhibitors, phenolic compounds and phytates that limit its utilization as food. L-Dopa, a non-protein amino acid is the major antinutrient in mucuna bean. It induces antiphysiological effects such as anorexia, hallucinations and unmasking dementia in man. Antinutrients require inactivation and/or removal by adopting viable processing techniques. In this book, the author discusses the effects of processing mucuna bean for antinutrient removal on the protein quality: amino acid profile, bioavailability and physicochemical and functional properties of mucuna bean protein isolate. Processed mucuna bean has high potential as a cheap and alternate source of protein. The book is valuable to readers interested in legume protein quality, food toxicology, food processing technology and promotion of indigenous legumes as alternate protein sources. | Format: Paperback | Language/Sprache: english | 132 pp. Seller Inventory # K9783838391120

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Book Description LAP Lambert Acad. Publ. Aug 2010, 2010. Taschenbuch. Condition: Neu. Neuware - Mucuna bean (Mucuna pruriens L.) is a protein-rich legume that is mainly grown as a green manure/cover crop to improve soil properties. It contains antinutrients such as 3,4-dihydroxy-L-phenylalanine (L-Dopa), protease inhibitors, phenolic compounds and phytates that limit its utilization as food. L-Dopa, a non-protein amino acid is the major antinutrient in mucuna bean. It induces antiphysiological effects such as anorexia, hallucinations and unmasking dementia in man. Antinutrients require inactivation and/or removal by adopting viable processing techniques. In this book, the author discusses the effects of processing mucuna bean for antinutrient removal on the protein quality: amino acid profile, bioavailability and physicochemical and functional properties of mucuna bean protein isolate. Processed mucuna bean has high potential as a cheap and alternate source of protein. The book is valuable to readers interested in legume protein quality, food toxicology, food processing technology and promotion of indigenous legumes as alternate protein sources. 132 pp. Englisch. Seller Inventory # 9783838391120

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Book Description LAP Lambert Acad. Publ. Aug 2010, 2010. Taschenbuch. Condition: Neu. Neuware - Mucuna bean (Mucuna pruriens L.) is a protein-rich legume that is mainly grown as a green manure/cover crop to improve soil properties. It contains antinutrients such as 3,4-dihydroxy-L-phenylalanine (L-Dopa), protease inhibitors, phenolic compounds and phytates that limit its utilization as food. L-Dopa, a non-protein amino acid is the major antinutrient in mucuna bean. It induces antiphysiological effects such as anorexia, hallucinations and unmasking dementia in man. Antinutrients require inactivation and/or removal by adopting viable processing techniques. In this book, the author discusses the effects of processing mucuna bean for antinutrient removal on the protein quality: amino acid profile, bioavailability and physicochemical and functional properties of mucuna bean protein isolate. Processed mucuna bean has high potential as a cheap and alternate source of protein. The book is valuable to readers interested in legume protein quality, food toxicology, food processing technology and promotion of indigenous legumes as alternate protein sources. 132 pp. Englisch. Seller Inventory # 9783838391120

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Book Description LAP Lambert Academic Publishing, Germany, 2010. Paperback. Condition: New. Language: English . Brand New Book ***** Print on Demand *****.Mucuna bean (Mucuna pruriens L.) is a protein-rich legume that is mainly grown as a green manure/cover crop to improve soil properties. It contains antinutrients such as 3,4-dihydroxy-L-phenylalanine (L-Dopa), protease inhibitors, phenolic compounds and phytates that limit its utilization as food. L-Dopa, a non-protein amino acid is the major antinutrient in mucuna bean. It induces antiphysiological effects such as anorexia, hallucinations and unmasking dementia in man. Antinutrients require inactivation and/or removal by adopting viable processing techniques. In this book, the author discusses the effects of processing mucuna bean for antinutrient removal on the protein quality: amino acid profile, bioavailability and physicochemical and functional properties of mucuna bean protein isolate. Processed mucuna bean has high potential as a cheap and alternate source of protein. The book is valuable to readers interested in legume protein quality, food toxicology, food processing technology and promotion of indigenous legumes as alternate protein sources. Seller Inventory # AAV9783838391120

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