Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.)

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 8, 2000, Pages 3081-3085

  Mbithi Mwikya, S ^a   Ooghe, W ^a   Van Camp, J ^a   Ngundi, D ^a   Huyghebaert, A ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Amino acids; Fermentation; Finger millet; Kidney beans; Sprouting

Indexed keywords

AMINO ACID; LACTIC ACID;

AMINO ACID ANALYSIS; ARTICLE; AUTOCLAVE; BEAN; CHEMISTRY; FERMENTATION; FOOD COMPOSITION; GROWTH, DEVELOPMENT AND AGING; LEGUME; NONHUMAN; PHYTOCHEMISTRY;

AMINO ACIDS; FABACEAE; FERMENTATION; LACTIC ACID; PLANTS, MEDICINAL;

APOGON BRACHYGRAMMUS; ELEUCINE; ELEUSINE; ELEUSINE CORACANA; ELEUSINE CORACANA SUBSP. CORACANA; PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 0033863284     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0002140     Document Type: Article

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