June 1, 2010 Journal article Open Access

GASHAW GOBEZIE

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  <identifier identifierType="DOI">10.20372/nadre:761</identifier>
  <creators>
    <creator>
      <creatorName>GASHAW GOBEZIE</creatorName>
    </creator>
  </creators>
  <titles>
    <title>EFFECTS OF TRADITIONAL FOOD PROCESSING METHODS ON NUTRIENT COMPOSITIONS AND ANTI-NUTRITIONAL FACTORS OF GRASS PEA (Lathyrus sativus L.) FOODS CONSUMED, IN ETHIOPIA</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2010</publicationYear>
  <dates>
    <date dateType="Issued">2010-06-01</date>
  </dates>
  <resourceType resourceTypeGeneral="JournalArticle"/>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://nadre.ethernet.edu.et/record/761</alternateIdentifier>
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    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.20372/nadre:760</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;The study was conducted to determine the effects of various traditional processing methods&lt;br&gt;
such as roasting, boiling, preparing unleavened bread (kitta) and sauce (shiro wott) on&lt;br&gt;
nutrient composition, and the level of anti-nutritional factors of grass pea (Lathyrus&lt;br&gt;
sativus). Mean moisture, crude fiber, crude protein, crude fat, total ash and crude&lt;br&gt;
carbohydrate contents of raw grass pea were 8.26, 8.57, 22.81, 0.61, 2.75 and 65.26%,&lt;br&gt;
respectively. The changes in moisture, crude protein, crude fat, total ash and crude&lt;br&gt;
carbohydrate contents were found to be significant for the processing methods. There were&lt;br&gt;
9.47 % and 10.39% increased in protein content of roasted and boiled while there were&lt;br&gt;
6.22 % and 8.46 % of lowered value of crude protein in unleavened bread and sauce&lt;/p&gt;</description>
  </descriptions>
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