Effects of cooking and fermentation on the chemical composition, functional, and antinutritional properties of kariya (Hildergardia barteri) seeds

@inproceedings{Fawale2017EffectsOC,
  title={Effects of cooking and fermentation on the chemical composition, functional, and antinutritional properties of kariya (Hildergardia barteri) seeds},
  author={Olumide S. Fawale and Saka O. Gbadamosi and Meshach M. Ige and Oseni Kadiri},
  booktitle={Food science & nutrition},
  year={2017}
}
The effects of natural fermentation and cooking on kariya seeds functional properties, chemical composition, and antinutritional properties were evaluated. Result showed a reduction in antinutritional properties and improvement in protein content which were observed to increase with cooking (at 100°C) and fermentation period (24-96 hr). Functional analyses… CONTINUE READING