Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (<i>Canavalia ensiformis</i> (L.) DC)-Reference-Cited by-同舟云学术

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Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (Canavalia ensiformis (L.) DC)

Published:2024 Issue:7 Volume:15 Page:3680-3691
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Purwandari Fiametta Ayu¹²^ORCID,Fogliano Vincenzo¹^ORCID,Capuano Edoardo¹^ORCID

Affiliation:

1. Food Quality and Design Group, Wageningen University and Research, 6700AA Wageningen, The Netherlands

2. Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia

Abstract

The effect of two methods of processing Jack beans (cooked bean (CB) and cooked tempeh (CT)) on composition, protein and starch digestion, and formation of gut microbial metabolites was investigated.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05379B

Reference54 articles.

1. S. P.Nayak , R. A.Lone , S.Fakhrah , A.Chauhan , K.Sarvendra and C. S.Mohanty , in Future Foods: Global Trends, Opportunities, and Sustainability Challenges , ed. R. Bhat , Academic Press , London , 2021

2. Nutritional and antinutritional significance of four unconventional legumes of the genus Canavalia – A comparative study

3. The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans

4. Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility

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