Optimization of the solid state fermentation process to obtain tempeh from hardened chickpeas (Cicer arietinum L.).

@article{ReyesMoreno2000OptimizationOT,
  title={Optimization of the solid state fermentation process to obtain tempeh from hardened chickpeas (Cicer arietinum L.).},
  author={Cuauht{\'e}moc Reyes-Moreno and C Romero-Ur{\'i}as and Jorge Mil{\'a}n-Carrillo and B Vald{\'e}z-Torres and E Z{\'a}rate-M{\'a}rquez},
  journal={Plant foods for human nutrition},
  year={2000},
  volume={55 3},
  pages={219-28}
}
Solid state fermentation (SSF) represents a technological alternative for a great variety of cereals and legumes, or combination of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The objective of this work was to find the best conditions of fermentation temperature and time to obtain tempeh from hardened chickpeas (Cicer arietinum L.) applying SSF. Response surface methodology (RSM) was applied over three response variables… CONTINUE READING