Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)-Reference-Cited by-同舟云学术

Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)

Published:2003-02 Issue:2-3 Volume:56 Page:249-254
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Egounlety M,Aworh O.C

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

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3. Zinc and phytate distribution in peas. Influence of heat treatment, germination, pH, substrate and phosphorus on pea phytate and phytase;Beal;Journal of Food Science,1985

4. Colorimetric method for determination of sugars and related substances;Dubois;Annales of Chemistry,1956

5. Egounlety, M. (1994). Production, properties and utilization of mould-fermented foods from soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). PhD Thesis. University of Ibadan, Ibadan, Nigeria

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