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Iminabo S Barimalaa Simeon C Achinewhu Idisi Yibatama Emmanuel N Amadi 《Journal of the science of food and agriculture》1994,66(4):443-446
Fermentation of bambara groundnut (Vigna subterranea) has not been fully studied. In this project an attempt was made to ferment the beans to a dawadawa-type product using whole cotyledons in four days. Isolates from fermenting cotyledons showed Bacillus subtilis and B licheniformis as the major fermenting microorganisms. Fermentation increased the pH of the substrate from 7-0 to 8-0 after an initial fall in the first 24 h. Fermentation increased moisture, protein and fat contents of cotyledons. Total available carbohydrate reduced in 48 h to less than 50% of value at the start of fermentation but then increased to 92% on the fourth day. The increase has been attributed to secretion of slime by fermenting microorganism. Fermentation also reduced the trypsin inhibitor activity of cotyledons. 相似文献
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