Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)

Journal of Food Engineering

Volumn 56, Issue 2-3, 2003, Pages 249-254

  Egounlety, M ^a   Aworh, O C ^b  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Cowpea; Fermentation; Groundbean; Oligosaccharides; Phytic acid; Rhizopus oligosporus; Soybean; Tannins; Tempe; Trypsin inhibitor

Indexed keywords

ENZYME INHIBITION; FERMENTATION; GLUCOSE; SACCHARIFICATION;

OLIGOSACCHARIDES;

FOOD PRODUCTS;

EID: 0037290280     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00262-5     Document Type: Conference Paper

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