Some Saskatchewan Legumes
نویسندگان
چکیده
منابع مشابه
Anti-nutritional Factors in Some Grain Legumes
Grain legumes, such as soybean (Glycine max (L.) Merr.), pea (Pisum sativum L.), faba bean (Vicia faba L.), lupins (Lupinus spp.), common vetch (Vicia sativa L.) and grass pea (Lathyrus sativus L.), represent one of the most quality and least expensive solutions for a long-term demand for plant protein in animal husbandry. One of the limitations to an increased use of grain legumes as feed is t...
متن کاملModeling Ecological Responses of Some Forage Legumes in Iran
Grasslands of Iran are encountered with a vast desertification and destruction. Some legumes are plants of forage importance with high palatability. Studied legumes in this project are Onobrychis, Medicago sativa (alfalfa) and Trifolium repens. Seeds were cultivated in research field of Kaboutarabad (33 km East of Isfahan, Iran) with an average 80 mm. annual rainfall. Plants were cultivated in ...
متن کاملTranslational Genomics in Agriculture: Some Examples in Grain Legumes
Translational Genomics in Agriculture: Some Examples in Grain Legumes Rajeev K. Varshney, Himabindu Kudapa, Lekha Pazhamala, Annapurna Chitikineni, Mahendar Thudi, Abhishek Bohra, Pooran M. Gaur, Pasupuleti Janila, Asnake Fikre, Paul Kimurto & Noel Ellis a International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru–502324, India b The University of Western Australia, ...
متن کاملComposition Analysis of Some Selected Legumes for Protein Isolates Recovery
Four different legumes i.e. chickpea, lentil, broad and kidney beans were evaluated for chemical components, antinutritional profiling and protein isolates recovery including yield. In tested legumes, antinutritional compounds like phytates and trypsin inhibitor activities were higher in kidney bean whereas, haemagglutinin-lectin content in broad bean. However, trypsin inhibitor activity was lo...
متن کاملPreparation of Dried Vegetarian Soup Supplemented with Some Legumes
The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) were used in combination with lentil, green pea and chickpea to formulate F2, F3, and F4, respectively. Chemical, physical, rheological and sensory evaluation was performed. The resul...
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ژورنال
عنوان ژورنال: Blue Jay
سال: 1951
ISSN: 2562-5667,0006-5099
DOI: 10.29173/bluejay948