Changes in lipid, fatty acids and protein composition of sweet potato (Ipomoea batatas) after solid-state fungal fermentation

Bioresource Technology

Volumn 72, Issue 2, 2000, Pages 189-192

  Abu, O A ^a   Tewe, O O ^a   Losel, D M ^b   Onifade, A A ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b UNIVERSITY OF SHEFFIELD   (United Kingdom)

Author keywords

Fungal solid state fermentation; Lipid and protein enhancement; Sweet potato

Indexed keywords

FATTY ACIDS; FERMENTATION; FUNGI; LIPIDS; PROTEINS;

FUNGAL FERMENTATION; SWEET POTATO;

FOOD PROCESSING;

ARTICLE; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; CONTROLLED STUDY; FERMENTATION; LIPID ANALYSIS; LIPID COMPOSITION; NONHUMAN; NUTRITIONAL VALUE; POTATO; PRIORITY JOURNAL; PROTEIN ANALYSIS;

ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; FUNGI; IPOMOEA BATATAS; PLEUROTUS OSTREATUS; SOLANUM TUBEROSUM;

EID: 0034174673     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0960-8524(99)90102-5     Document Type: Article

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