Premium
Saponin content of some Nigerian foods
Author(s) -
Sodipo Oluwole A.,
Arinze Henrietta U.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360514
Subject(s) - saponin , arachis hypogaea , sorghum , phaseolus , pennisetum , biology , agronomy , food science , botany , medicine , alternative medicine , pathology
Saponins have been extracted and purified from millet ( Pennisetum typhoideum ), beans ( Phaseolus vulgaris ), guinea‐corn ( Sorghum vulgare ) and groundnut ( Arachis hypogaea ). Beans were found to contain a considerable amount of saponin—245.0 mg kg −1 , while millet, guinea‐corn and groundnut contained 194.7, 72.7 and 48.8 mg kg −1 dry weight basis respectively.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom