The effect of soaking, boiling and fermentation with Rhizopus oligosporus on the water soluble vitamin content of bambara groundnut

Pakistan Journal of Nutrition

Volumn 8, Issue 6, 2009, Pages 835-840

  Fadahunsi, I F ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Boiling; Fermentation; Rhizopus oligosporus; Soaking

Indexed keywords

BIOTIN; FOLIC ACID; NICOTINIC ACID; RIBOFLAVIN; THIAMINE; TRYPSIN INHIBITOR; VITAMIN;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FOOD PROCESSING; LEGUME; PEANUT; RHIZOPUS; ROOM TEMPERATURE;

BAMBARA; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS; VIGNA SUBTERRANEA;

EID: 65549122976     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.835.840     Document Type: Article

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