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Legume fatty acid composition

Ajayi, LA. Oderinde, R.A. Kajogbola, D.O. Uponi, LI. Oil content and fatty acid composition of some underutilized legumes from Nigeria. Food Chemistry. 2006, 99, 115-120. [Pg.110]

Table 16.24. Fatty acid composition of legume lipids (weight-%) ... Table 16.24. Fatty acid composition of legume lipids (weight-%) ...
Besides phospholipid composition, the main difference between plant/legume lecithin (e.g., soy) and lecithin in egg yolk is that the former has a higher unsaturated fatty acid content and no cholesterol. Egg lecithin as a commercial ingredient, with the exception of some medical feeding programs, is too expensive for routine use in food (10). In some infant formulas, egg yolk lipids and egg lecithin are used (22). [Pg.1721]

See other pages where Legume fatty acid composition is mentioned: [Pg.98]    [Pg.195]    [Pg.238]    [Pg.239]    [Pg.244]    [Pg.118]    [Pg.184]    [Pg.297]   
See also in sourсe #XX -- [ Pg.762 ]



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