Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality

Plant Foods for Human Nutrition

Volumn 54, Issue 3, 1999, Pages 193-206

  Ariahu, Charles Chukwuma ^a   Ukpabi, Ucha ^b   Mbajunwa, Kingsley Obinna ^b  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

^b IMO STATE UNIVERSITY   (Nigeria)

Author keywords

Fermentation; Germination; Phytic acid; Preference; Protein quality; Soy breadfruit

Indexed keywords

DIGESTION; FERMENTATION; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD PRODUCTION; GERMINATION; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PHYTIC ACID; PROTEIN; SEED;

AFRICA; ANIMALS; DIETARY PROTEINS; DIGESTION; FERMENTATION; FRUIT; GERMINATION; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; NUTRITIVE VALUE; PHYTIC ACID; RATS; RATS, INBRED STRAINS; SEEDS; SOYBEANS;

EID: 0033492929     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008153620287     Document Type: Article

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