Germination Effect on Functional Properties and Antitrypsin Activities of Pigeon Pea (Cajanus cajan (L.) Millsp.) Sprout Flour.

(1)

(2)

(3)

(4)

Germination Effect on

Functional Properties and

Antitrypsin Activities of Pigeon

Pea (Cajanus cajan (L.) Millsp.)

Sprout Flour

by I Nengah Kencana Putra

FILE

TIME SUBMITTED 03-FEB-2016 09:31AM

SUBMISSION ID 627111444

WORD COUNT 3990

CHARACTER COUNT 21337

(5)

(6)

(7)

(8)

(9)

(10)

(11)

8

%

SIMILARITY INDEX

5

%

INTERNET SOURCES

5

%

PUBLICATIONS

2

%

STUDENT PAPERS

1

2

_%

2

1

_%

3

1

_%

4

<

1

_%

Germination Effect on Functional Properties and Antitrypsin Activities of Pigeon Pea (Cajanus cajan (L.) Millsp.) Sprout Flour

ORIGINALITY REPORT

PRIMARY SOURCES

Submitted to Universidad Nacional de Colombia

Student Paper

www.iiste.org Internet Source

Adegunwa, M.O., A.A. Adebowale, H.A. Bakare, and K.K. Kalejaiye. "Effects of

Treatments on the Antinutritional Factors and Functional Properties of Bambara Groundnut (V oandzeia subterranea ) Flour : Bambara Flour", Journal of Food Processing and

Preservation, 2013.

Publication

Mohamed K., Rasha. "Influence of Legume Processing Treatments Individually or in Combination on Their Trypsin Inhibitor and Total Phenolic Contents", Australian Journal of Basic & Applied Sciences/19918178,

20110501

(12)

5

<

1

_% Internet Source

Rajeev Bhat. "Nutritional quality evaluation of velvet bean seeds (Mucuna pruriens)

exposed to gamma irradiation", International Journal of Food Sciences and Nutrition,

6/2008

Publication

www.greenchemistry.ru

Internet Source

Frias, J.. "Inositol phosphate content and trypsin inhibitor activity in ready-to-eat cruciferous sprouts", Food Chemistry, 200511

Publication

Adedeji,, O. E, O. D Oyinloye,, and O. B

Ocheme,. "Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies",

African Journal of Food Science, 2014.

Publication

Submitted to Universiti Sains Malaysia

Student Paper

www.slideshare.net

Internet Source

(13)

13

<

1

_%

14

<

1

_%

15

<

1

_%

16

<

1

_%

17

<

1

_%

lactic acid fermentation on functional

bioactive components in cereal-based raw materials: a review paper", International

Journal of Food Science & Technology, 2015.

Publication

Oloyede, Omobolanle O., Samaila James, Ocheme B. Ocheme, Chiemela E. Chinma, and V. Eleojo Akpa. "Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour",

Food Science & Nutrition, 2015.

Publication

Nkundabombi, Marie Grace, Dororthy

Nakimbugwe, and John H. Muyonga. "Effect of processing methods on nutritional,

sensory, and physicochemical characteristics of biofortified bean flour", Food Science & Nutrition, 2015.

Publication

www.insinet.net

Internet Source

O., Ocheme B., Adedeji O. E., Lawal G., and Zakari U. M.. "Effect of Germination on

Functional Properties and Degree of Starch Gelatinization of Sorghum Flour", Journal of Food Research, 2015.

Publication

(14)

18

<

1

_%

19

<

1

_%

EXCLUDE QUOTES OFF

EXCLUDE

BIBLIOGRAPHY ON

EXCLUDE MATCHES OFF

ajbasweb.com

Internet Source

Maninder, K.. "Comparative study of the

functional, thermal and pasting properties of flours from different field pea (Pisum

sativum L.) and pigeon pea (Cajanus cajan L.) cultivars", Food Chemistry, 2007