June 1, 2010 Journal article Open Access

GASHAW GOBEZIE

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{
  "description": "<p>The study was conducted to determine the effects of various traditional processing methods<br>\nsuch as roasting, boiling, preparing unleavened bread (kitta) and sauce (shiro wott) on<br>\nnutrient composition, and the level of anti-nutritional factors of grass pea (Lathyrus<br>\nsativus). Mean moisture, crude fiber, crude protein, crude fat, total ash and crude<br>\ncarbohydrate contents of raw grass pea were 8.26, 8.57, 22.81, 0.61, 2.75 and 65.26%,<br>\nrespectively. The changes in moisture, crude protein, crude fat, total ash and crude<br>\ncarbohydrate contents were found to be significant for the processing methods. There were<br>\n9.47 % and 10.39% increased in protein content of roasted and boiled while there were<br>\n6.22 % and 8.46 % of lowered value of crude protein in unleavened bread and sauce</p>", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "creator": [
    {
      "@type": "Person", 
      "name": "GASHAW GOBEZIE"
    }
  ], 
  "headline": "EFFECTS OF TRADITIONAL FOOD PROCESSING METHODS ON NUTRIENT COMPOSITIONS AND ANTI-NUTRITIONAL FACTORS OF GRASS PEA (Lathyrus sativus L.) FOODS CONSUMED, IN ETHIOPIA", 
  "image": "https://zenodo.org/static/img/logos/zenodo-gradient-round.svg", 
  "datePublished": "2010-06-01", 
  "url": "https://nadre.ethernet.edu.et/record/761", 
  "@context": "https://schema.org/", 
  "identifier": "https://doi.org/10.20372/nadre:761", 
  "@id": "https://doi.org/10.20372/nadre:761", 
  "@type": "ScholarlyArticle", 
  "name": "EFFECTS OF TRADITIONAL FOOD PROCESSING METHODS ON NUTRIENT COMPOSITIONS AND ANTI-NUTRITIONAL FACTORS OF GRASS PEA (Lathyrus sativus L.) FOODS CONSUMED, IN ETHIOPIA"
}