Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation

By M. Granito, J. Frías, Rosa Doblado, M. Guerra, M. Champ, C. Vidal-valverde. 2002

145 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/f9b0327fa8462f3d2b45a846f9d10f649fa77a16

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1. T. Tiemann
2. S. Martens
3. M. Peters
4. C. Lascano
5. Jérôme Bindelle

Citations in the corpus

• Alternative plant protein sources for pigs and chickens in the tropics – nutritional value and constraints: a review (2012, background): “Fermentation of Phaseolus vulgaris grains and grain meal increased in-vitro protein digestibility, affected different vitamin fractions, and decreased minerals (Granito et al., 2002), reducing αgalactosides, trypsin inhibitory activity, and tannin content in seed meal.”