Physico-chemical Characterization of Solutions from Cooked Beans and Their Comparison with Human Urine: Fertilizer and Food?
J. C. Fopoussi Tuebue, I. N. Tchinda & P. D. Djiotsa · European Journal of Nutrition & Food Safety · 2020
The present paper aims to highlight the chemical characteristics of solutions from cooked beans and to compare them with human urine. Solutions of cooked beans were produced by cooking variety of Phaseolus vulgaris L. known as “Meringue” without salts. After this stage, samples o...
Open access
Research Article
10.9734/ejnfs/2020/v12i1230331