Effect of Varieties and Processing Methods on Phytic Acid and Protein Digestibility of Groundnut (Arachis hypogaea L.) uri icon


  • The objectives were to examine the variability in phytic acid content of groundnut varieties, to study the effect of processing methods on removal of phytic acid, and to study the relationship between phytic acid, nitrogen solubility and in vitro protein digestibility of groundnut

publication date

  • 1991