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ANTI-NUTRITIONAL CONSTITUENT OF COL
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ABSTRACT Colocasia esculenta 1. Sch
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• My colleagues Kayode, Stranger,
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CHAPTER A-2 : MATERIALS AND METHODS
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CHAPTER 8-1-4 : DISCUSSION Bl-A.l I
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C.3.3 EXPERIMENTAL TEST C.3.3.1 Foo
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MakP Makatini purple MakW Makatini
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Figures C3-9 Figure B-1 The activit
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Table C3-3 TableC3-4 Summary ofseru
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crop. Amadumbe is not extensively c
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section of the study therefore inve
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Figure AI-2: The aboveground portio
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Taro is produced in the Pacific Isl
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A.1.4 Anti-nutrients Foods are comp
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essential amino acids not available
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A.l.4.2 Amylase inhibitors In order
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A.l.4.4 Total polyphenols Polypheno
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A.1.4.7 when the levels are high en
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A.1.4.8 coordination sides to inhib
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However,ifsaponins have a triterpen
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A.l.6 nutritional factors naturally
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A.2.2.3 A.2.3 A.2.3.1 A.2.3.2 Speci
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A.2.3.4.2 A.2.3.4.3 A2.3.4.4 In ano
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A.2.3.6.3 \.2.3.6.3.1 \.2.3.6.3.2 L
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sulphuric acid. Absorbance was meas
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Table A3-1a: The moisture and ash c
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Table A3-1c Carbohydrate content (g
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and 4.13 mg 100 g-l DMin the unproc
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Table A3-3c: Fatty acids identified
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Table AJ-4b: The phenolic compounds
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The results of the analysis of alka
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- Page 103 and 104: Bhattacharyya A, Rai S. and Babu CR
- Page 105 and 106: Chavan U.D., Shahidi F. and Naczk M
- Page 107 and 108: De la Cuadra C., Muzquiz M, Burbano
- Page 109 and 110: Fatty acids. (2008) CyberlipidCente
- Page 111 and 112: Grant G. (1991) Lectins. In: Toxic
- Page 113 and 114: HofmanP., Vuthapanich S., Whiley A,
- Page 115: Jobnson LT., Gee J.M, Price K.R., C
- Page 118 and 119: MagaJA (1978) Simple phenols and ph
- Page 120 and 121: Milton K. (2003) Micronutrient inta
- Page 122 and 123: Noonan S.C. and Savage G.P. (1999)
- Page 124 and 125: Pathirana C, Gibney MJ. and Taylor
- Page 126 and 127: Quesada C., Bartolome B., Nieto 0.,
- Page 128 and 129: Robertson RN., Highkin H.R., Smydzu
- Page 130 and 131: Sheeba R. and Padmaja G. (1997) Mec
- Page 132 and 133: Thompson L.U. (1988) Antinutrients
- Page 136 and 137: PURIFICATION AND AMYLASE INHIBITOR
- Page 138 and 139: calcium metalloenzymes, are complet
- Page 140 and 141: Bl.1.2.4 Kunitz-Iike a-amylase inhi
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- Page 144 and 145: B1.2.3.1 Extraction and purificatio
- Page 147: BI.3.1 BI.3.2.1 Introduction CHAPTE
- Page 152: B1.3.2.2 Kinetic studies The inhibi
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- Page 157 and 158: Bl.4.3.3 results that amylase inhib
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Cheeke PR. (1971) Nutritional and p
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Franco O.L., Rigden D.L., Melo F.R
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Kokiladevi E., Manickam A and Thayu
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Morton R.L., Schroeder RE., Bateman
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Price K.R, Eagles J. and Fenwick GR
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Ukpabi U.R and Ukpabi J.U. (2003) P
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SECTIONC EFFECTS OF INGESTED BETA-S
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C.1.2.2 and fungal cells contain on
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Beta-sitosterol has been successful
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Digestive enzymes do the all import
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C.2.1 Introduction CHAPTERC-2 MATER
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C.2.2.3.3 C.2.2.4 C.2.2.4.1 C.2.2.4
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C.3.! Introduction CHAPTERC-3 RESUL
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C.3.3.3 Clinical signs The appearan
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C.3.3.5 ALT and AST values were sig
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.. - Figure C3-5: Representative ph
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Figure C3-7: Representative photomi
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C.4.1 Introduction CHAPTERC-4 DISCU
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significantly, decreased after beta
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decreased by sitosterols as a resul
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Bhattacharyya AI
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Dablqvist A (1968) Assay ofintestin
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Ivorra MD., D'OconMP., Paya M and V
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Miettinen TA, Tilvis RS. and Kesani
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Pollak O.I. and Kritchevsky D. (198
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2.1 Introduction CHAPTER 2 GENERAL
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2.4 Suggestions for future work Fur
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A.A.3 Enzyme trypsin 10 mg bovine-p
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AppendixB DETAILS OF MEmOOOLOGY BA1
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sugars were estimated from standard
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B.A.l.5.4.5 Liquid Chromatography M
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B.A.2.4 Tannin [Van-Burden and Robi
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The mixture was stirred continuousl
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B.C.l Esterification ofbeta-sitoste
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AppendixC OLEIC ACID STANDARD 230 2
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