Fermentation changes the nutritive value, polyphenol distribution, and antioxidant properties of Parkia biglobosa seeds (African locust beans)

Food Biotechnology

Volumn 22, Issue 4, 2008, Pages 363-376

  Oboh, G ^a   Alabi, K B ^a   Akindahunsi, A A ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

African locust beans; Antioxidant activity; Nutrient enrichment; Phenolics; Solid substrate fermentation

Indexed keywords

AGRICULTURAL PRODUCTS; BIOCHEMICAL ENGINEERING; CARBOHYDRATES; FERMENTATION; FREE RADICALS; ORGANIC COMPOUNDS; OXIDATION; SEED;

AFRICAN LOCUST BEANS; ANTIOXIDANT ACTIVITY; NUTRIENT ENRICHMENT; PHENOLICS; SOLID SUBSTRATE FERMENTATION;

PHENOLS;

PARKIA BIGLOBOSA; PARKIA FILICOIDEA;

EID: 55749098805     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430802463404     Document Type: Article

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