Comparative effect of boiling and solid substrate fermentation using the tempeh fungus (Rhizopus oligosporus) on the flatulence potential of African yambean (Sphenostylis stenocarpa L.) seeds
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference22 articles.
1. Effect of domestic processing on the oligosaccharide content of some dry legumes seeds;Abdel-Gawad;Food Chemistry,1993
2. The effect of heat treatment on the in-vitro multienzyme digestibility of protein of six varieties of African yambean (Sphenostylis stenocarpa) flour;Adeyeye;Food Chemistry,1997
3. African yam bean hull chemical composition and its effects on rat’s mineral retention, serum biochemical components and enzymatic activities;Agunbiade;Nahrung,1999
4. Some aspects of the biochemistry and nutritive value of African yam bean seed (Sphenostylis stenocarpa);Apata;Food Chemistry,1990
5. Nutritional value of African yambean (Sphenostylis stenocarpa, L.): improvement by lactic acid fermentation;Azeke;Journal of the Science of Food and Agriculture,2005
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