Effects of processing techniques on the nutritional composition and anti-nutrient content of mucuna bean (Mucuna pruriens L.)
J. B. Mugendi1*, E. N. M. Njagi2, E. N. Kuria3, M. A. Mwasaru4, J. G. Mureithi5and Z. Apostolides6
1Department of Foods and Nutrition, Kenyatta University, P. O. Box 43844-00100, Nairobi, Kenya.
2Department of Biochemistry and Biotechnology, Kenyatta University P. O. Box 43844-00100, Nairobi, Kenya.
3Department of Foods and Nutrition, Kenyatta University, P. O. Box 43844-00100, Nairobi, Kenya.
4Department of Foods Science and Post Harvest Technology, JKUAT, P. O. Box 62000-00200, Nairobi, Kenya.
5Kenya Agricultural Research Institute (HQ), P. O. Box 57811-00100, Nairobi, Kenya.
6Department of Biochemistry, University of Pretoria, Pretoria 0002, South Africa.
Email: [email protected]
