Joseph Owino

Retention of Micro-minerals and Degradation of Anti-nutritional Compounds during the Traditional Rwandan bean Cooking Process

Martin Patrick Ongol, Joseph Owino, Eugenie Kayitesi, Théogéne Dusingizimana, Vestine Uwiringiyimana & Valens Habimana · European Journal of Nutrition & Food Safety · 2015

Objectives: Beans, Phaseolus vulgaris L., is an important dietary source for micro-minerals. The study objective was to determine retention of micro-minerals and degradation of anti-nutrients during traditional Rwandan bean cooking process. Methods: Four batches of carioca bean v...