Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour

Moringa oleifera seeds were processed as raw M. oleifera (RMO), germinated M. oleifera (GMO), and fermented M. oleifera (FMO), and were evaluated for proximate, minerals, amino acids, fatty acids, phytochemicals/antinutrients, and functional properties. Protein content of GMO (23.69 ± 0.11 g/100 g)...

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Detalles Bibliográficos
Autores principales: Ijarotimi, Oluwole S, Adeoti, Oluwole A, Ariyo, Oluwaseun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951542/
https://www.ncbi.nlm.nih.gov/pubmed/24804056
http://dx.doi.org/10.1002/fsn3.70

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951542/
https://www.ncbi.nlm.nih.gov/pubmed/24804056
http://dx.doi.org/10.1002/fsn3.70

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