NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe

Document Type : Research articles

Authors

• A. G. Nassar ¹
• A. E. Mubarak ²
• A. E. El-Beltag ³

¹ Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Assiut, Egypt.

² Home Economics Department, Faculty of Specific Education, Menofiya University, Ashmoon, Egypt.

³ Food Science and Technology Department, Faculty of Agriculture, Menofiya University,

Keywords

• Chemical composition
• chick pea
• faba bean
• lupine
• peas
• raffinose
• stachyose
• tempe