Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume-Reference-Cited by-同舟云学术

Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume

Published:2023-08 Issue: Volume:54 Page:102823
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Drabo Moustapha Soungalo^ORCID,Savadogo Aly,Raes Katleen^ORCID

Funder

Universiteit Gent

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. Tempeh : A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability;Ahnan-Winarno;Comprehensive Reviews in Food Science and Food Safety,2021

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1. A review on health benefits and processing of tempeh with outlines on its functional microbes;Future Foods;2024-06

2. Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety;Trends in Food Science & Technology;2024-05

3. Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso: assessment of the process effectiveness and the properties of cooking alkalis;Food & Function;2024

4. Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers;Foods;2023-11-26