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.