Effect of fermentation on chemical composition and nutritional quality of extruded and fermented soya products

International Journal of Food Engineering

Volumn 7, Issue 4, 2011, Pages

  Ojokoh, Anthony O ^a   Yimin, Wei ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

amino acids; digestibility; extrusion; fermentation; macronutrient; soya protein products

Indexed keywords

CHEMICAL COMPOSITIONS; CRUDE FIBRE; DIGESTIBILITY; HIGH MOISTURE; MACRONUTRIENT; NITROGEN SOLUBILITY; NUTRITIONAL QUALITIES; PHYTIC ACIDS; PROTEIN CONTENTS; PROTEIN DIGESTIBILITY; SOYA BEANS; SOYA PROTEIN PRODUCTS; TRYPSIN INHIBITOR ACTIVITY;

AMINO ACIDS; BACILLI; BACTERIOLOGY; CARBOHYDRATES; EXTRUSION; MOISTURE; PROTEINS;

FERMENTATION;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 79959961822     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1857     Document Type: Article

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