Nutritional evaluation of full-fat soyabean boiled for three
time periods

QR Code

Nutritional evaluation of full-fat soyabean boiled for three time periods

The nutritional value of full-fat soyabean (FFSB) boiled for three time periods (30) 60) 90 min) was studied in a balanced experiment on rats and a feeding trial with weaner pigs. The crude protein percentage values were 42.34) 42.7) 43.0 and 43.4 for raw) 30) 60 and 90 min boiled soyabean respect...

Full description

Bibliographic Details
Main Author:	Amos Oladipo, Fanimo
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 1996
Online Access:	http://psasir.upm.edu.my/id/eprint/3598/ http://psasir.upm.edu.my/id/eprint/3598/1/Nutritional_Evaluation_of_Full-Fat_Soyabean_Boiled_for_Three.pdf

Similar Items

Plant density influence on yield and nutritional quality of soyabean seed.
by: Rahman, Md. Moshiur, et al.
Published: (2011)

Effect of ripe plantain peel (Musa cv) on growth and carcass performance of growing rabbits
by: Amos Oladipo, Fanimo, et al.
Published: (1996)

The effect of feeding Sodium Sesquicarbonate treated soyabean on the energy utilization and performance of broiler chickens
by: B. A., Ayanwale
Published: (2003)

Effect of genotypes on soyabean seed quality development under West African Rainfed conditions
by: M. A., Adebisi, et al.
Published: (2001)

The effect of feeding soyabeans treated with different alkaline salts on the protein and energy utilisation by starter boilers
by: B. A., Ayanwale
Published: (2004)

Periodically harvested closures require full protection of vulnerable species and longer closure periods
by: Goetze, Jordan, et al.
Published: (2016)

Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach.
by: Behzad, Nasehi, et al.
Published: (2009)

Canto of Boiling Blood
by: Kinsella, John
Published: (2008)

'Full-time is a given here': Part-time versus full-time job quality
by: McDonald, P., et al.
Published: (2009)

Three fat virgins unassembled
by: Zahim Albakri,, et al.
Published: (2006)

Nucleate boiling on prepared surface
by: Sellamuthu, Santhana Kumari
Published: (2012)

Antioxidative and quality properties of full-fat date seeds brew as influenced by the roasting conditions
by: Ahmed, Mohamed Fikry Mohamed, et al.
Published: (2019)

Bioavailability and metabolism of orange juice flavanones in humans: Impact of a full-fat yogurt
by: Mullen, W., et al.
Published: (2008)

Full street simplified three player Kuhn poker
by: Billingham, John
Published: (2017)

A Periodic Joint Replenishment Inventory Model with Quantity Discounts for Full Truckload Ordering.
by: Dawani, Khalil
Published: (2015)

On the full exploitation of symmetry in periodic (as well as molecular) self-consistentfield ab initio calculations
by: Orlando, R., et al.
Published: (2014)

Comparison of nutritional composition, anti[1]inflammatory and antioxidative activities between the raw and boiled raphanus sativus subsp. longipinnatus roots
by: Ong, Yin Jie
Published: (2022)

Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins
by: Othman, Nurul Ain, et al.
Published: (2018)

Improvement of boiling process in fish cracker production
by: Mohamad Nafis, Jamaluddin
Published: (2013)

Keropok Lekor - Boiling and Steaming Methods of Processing
by: Bakar, Jamilah
Published: (1983)

Students' Understanding of Boiling Points and Intermolecular Forces
by: Schmidt, H., et al.
Published: (2009)

The Improved Amplify-and-Forward (IAF) three time periods TDMA fashioned protocol with inter-relay communication
by: Imranullah, Khan, et al.
Published: (2015)

Pericardial fat is a nutritionally regulated depot of brown adipose tissue
by: Ojha, Shalini
Published: (2015)

Relation of dietary fat intake perception to nutritional status and psychosocial factors
by: Yong, Heng Yaw, et al.
Published: (2009)

The influence of virgin red palm oil on the physical and textural properties of various vegetable full-fat mayonnaise
by: Wiguna, Bangkit, et al.
Published: (2023)

The first 1000 days: A critical period of nutritional opportunity and vulnerability
by: Scott, Jane
Published: (2020)

‘Contextualisation of three ports of the Hellenistic and Roman periods on Crete’
by: Curtis, Michael J.
Published: (2017)

Full waveform inversion of time-lapse VSP data
by: Egorov, Anton
Published: (2018)

Receding height of water droplet in the film boiling regime
by: Illias, Suhaimi, et al.
Published: (2019)

Spray drying of Ati-ati plant boiling extract
by: Siti Aisyah, Yahya
Published: (2010)

Optimization of extraction of antioxidants from lamiaceae sp. by boiling
by: Muhammad Affiq Saufi, Nordin
Published: (2010)

The physicochemical and antioxidant properties of double-boiled kelulut honey
by: A. Rahman, Nur Atikah
Published: (2019)

Pool boiling characteristics of microalgae suspension for biofuels production
by: Zeng, X., et al.
Published: (2013)

Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats
by: Wan Rosli, W. I., et al.
Published: (2005)

Human skeletal muscle is refractory to the anabolic effects of leucine during the postprandial muscle-full period in older men
by: Mitchell, W. Kyle, et al.
Published: (2017)

Lipids, lipoprotein distribution and nutritional parameters over the ramadan period in hemodialysis patients
by: Tashkandi, Bayan, et al.
Published: (2019)

Comparative efficacy of three commercial vitamin and trace mineral premixes for rearing broiler chickens at starter and finisher phases
by: O., Oduguwa, et al.
Published: (1996)

On limit periodicity of discrete time stochastic processes
by: Rodkina, A., et al.
Published: (2014)

Numerical and experimental investigation of boiling nanofluids in vapour absorption refrigeration
by: Mohammed, Hayder I.
Published: (2019)

Enhanced thermo-fluid dynamic modelling methodologies for convective boiling
by: Chandratilleke, Tilak, et al.
Published: (2018)