Effects of fermentation time on the functional and pasting properties of defatted M oringa oleifera seed flour

Autor: V. Eleojo Akpa, Omobolanle O. Oloyede, Samaila James, O. B. Ocheme, Chiemela Enyinnaya Chinma

Publikováno v: Food Science & Nutrition

Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e814b87c516c9f5411df2d88a5c45eb5
https://doi.org/10.1002/fsn3.262

Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour.

Autor: Oloyede OO; Department of Food Science and Technology Federal University of Technology PMB 65 Minna Niger State Nigeria., James S; Department of Food Science and Technology Federal University of Technology PMB 65 Minna Niger State Nigeria., Ocheme OB; Department of Food Science and Technology Federal University of Technology PMB 65 Minna Niger State Nigeria., Chinma CE; Department of Food Science and Technology Federal University of Technology PMB 65 Minna Niger State Nigeria., Akpa VE; Department of Food Science and Technology Federal University of Technology PMB 65 Minna Niger State Nigeria.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2015 Jul 30; Vol. 4 (1), pp. 89-95. Date of Electronic Publication: 2015 Jul 30 (Print Publication: 2016).