Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut

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Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review

Published:2023-04-03 Issue:2 Volume:37 Page:106-135
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Tee Ann Jo¹,Lim Yin Sze¹,Brameld John M.²,Massawe Festo¹,Parr Tim²,Salter Andrew M.²

Affiliation:

1. Future Food Beacon and School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia

2. Future Food Beacon and Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, UK

Funder

Future Food Beacon, University of Nottingham, UK

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2023.2201307

Reference161 articles.

1. Tannins and Their Complex Interaction with Different Organic Nitrogen Compounds and Enzymes: Old Paradigms versus Recent Advances

2. Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)

3. Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Local staples, and global solutions: optimizing the effect of traditional fermentation on heavy metals and mineral nutrients;Nutrition & Food Science;2023-11-08

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