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bambara/glycine max
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3 results
Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max).
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Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus
Nitrate inhibition of N2 fixation and its effect on micronutrient accumulation in shoots of soybean (Glycine max L. Merr.), Bambara groundnut (Vigna subterranea L. Vedc) and Kersting's groundnut (Macrotyloma geocarpum Harms.).
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Although nitrate is known to inhibit nodulation and N2 fixation in symbiotic legumes, little is known about its effect on the uptake and accumulation of trace elements such as Fe, Zn, Mn and Cu. The aim of this study was to evaluate the effect of 5 mM NO3- supply, either with or without rhizobial
Effect of legume seed extracts on the inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachiumrosenbergii).
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Trypsin inhibitors in the extracts from soybean (Glycine max), adzuki bean (Vigna angularis), bambara groundnut (Vigna subterranea) and red kidney bean (Phaseoulus vulgaris) varied in amount and molecular weight. The soybean extract had the highest level of trypsin inhibitor with molecular weight
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