Mamiro, P. S.; Mwanri, A. W.; Mongi, R. J.; Chivaghula, T. J.; Nyagaya, M.; Ntwenya, J.
(Academic Journals, 2017)
Phytates and tannins are present in varying proportions in legume based foods. Investigation on the
effect of cooking on tannins and phytates was carried out on thirty eight raw and cooked bean
(Phaseolus vulgaris) ...