June 1, 2010 Journal article Open Access

GASHAW GOBEZIE

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  <dc:creator>GASHAW GOBEZIE</dc:creator>
  <dc:date>2010-06-01</dc:date>
  <dc:description>The study was conducted to determine the effects of various traditional processing methods
such as roasting, boiling, preparing unleavened bread (kitta) and sauce (shiro wott) on
nutrient composition, and the level of anti-nutritional factors of grass pea (Lathyrus
sativus). Mean moisture, crude fiber, crude protein, crude fat, total ash and crude
carbohydrate contents of raw grass pea were 8.26, 8.57, 22.81, 0.61, 2.75 and 65.26%,
respectively. The changes in moisture, crude protein, crude fat, total ash and crude
carbohydrate contents were found to be significant for the processing methods. There were
9.47 % and 10.39% increased in protein content of roasted and boiled while there were
6.22 % and 8.46 % of lowered value of crude protein in unleavened bread and sauce</dc:description>
  <dc:identifier>https://zenodo.org/record/761</dc:identifier>
  <dc:identifier>10.20372/nadre:761</dc:identifier>
  <dc:identifier>oai:zenodo.org:761</dc:identifier>
  <dc:relation>doi:10.20372/nadre:760</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:title>EFFECTS OF TRADITIONAL FOOD PROCESSING METHODS ON NUTRIENT COMPOSITIONS AND ANTI-NUTRITIONAL FACTORS OF GRASS PEA (Lathyrus sativus L.) FOODS CONSUMED, IN ETHIOPIA</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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