S.S. Audu
Department of Chemistry, Nasarawa State University, P.M.B. 1022, Keffi, Nigeria
M.O. Aremu
Department of Chemistry, Nasarawa State University, P.M.B. 1022, Keffi, Nigeria
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How to cite this article
S.S. Audu and M.O. Aremu, 2011. Effect of Processing on Chemical Composition of Red Kidney Bean (Phaseolus vulgaris L.) Flour. Pakistan Journal of Nutrition, 10: 1069-1075.
DOI: 10.3923/pjn.2011.1069.1075
URL: https://scialert.net/abstract/?doi=pjn.2011.1069.1075
DOI: 10.3923/pjn.2011.1069.1075
URL: https://scialert.net/abstract/?doi=pjn.2011.1069.1075
DEBBIE KISA Reply
This journal really helped me allot to find out more about the kidney beans. Im doing one of my studies on kidney beans protien content that help stabilize blood sugar level. This has been a help to know about the processes involved and techniques used.People say raw kidey beans are poisonous but they must be well cooked before taking it.Dose red kidney beans really help in stabilizing blood sugar level or the white kidney beans?