Effect of Fermentation on Antinutritional Factors and in Vitro Protein Digestibility of Bambara Nut (Voandzeia subterranean L.)
@article{Olanipekun2015EffectOF, title={Effect of Fermentation on Antinutritional Factors and in Vitro Protein Digestibility of Bambara Nut (Voandzeia subterranean L.)}, author={Bosede Folake Olanipekun and E. T. Otunola and Olusegun James Oyelade}, journal={Food Science and Quality Management}, year={2015}, volume={39}, pages={98-110} }
Bambara nut ( Voandzeia subterranean L. ) has better nutritive values than most other legumes. However, it is being underutilized due to long cooking time, antinutritional constituents and dehulling constraints. Fermentation as a unit operation has been able to address most of the factors responsible for the underutilization of some legumes. In this study, a full factorial block design comprising of time (0, 12, 24, 36, 48, 60 and 72 h) and Rhizopus combinations (A, B, C, AB, AC, BC and ABC…
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