June 1, 2010 Journal article Open Access

GASHAW GOBEZIE

MARC21 XML Export

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    <subfield code="a">EFFECTS OF TRADITIONAL FOOD PROCESSING METHODS ON NUTRIENT COMPOSITIONS AND ANTI-NUTRITIONAL FACTORS OF GRASS PEA (Lathyrus sativus L.) FOODS CONSUMED, IN ETHIOPIA</subfield>
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    <subfield code="a">&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;</subfield>
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