Corpus ID: 82228002

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={B. Olanipekun and E. Otunola and O. J. Oyelade},
  journal={Food Science and Quality Management},
  year={2015},
  volume={39},
  pages={98-110}
}

• B. Olanipekun, E. Otunola, O. J. Oyelade
• Published 2015
• Biology
• Food Science and Quality Management

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… Expand

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