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

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 flour samples for each fermentation time and defatted....

Descripción completa

Detalles Bibliográficos
Autores principales: Oloyede, Omobolanle O., James, Samaila, Ocheme, Ocheme B., Chinma, Chiemela E., Akpa, V. Eleojo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708631/
https://www.ncbi.nlm.nih.gov/pubmed/26788314
http://dx.doi.org/10.1002/fsn3.262

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708631/
https://www.ncbi.nlm.nih.gov/pubmed/26788314
http://dx.doi.org/10.1002/fsn3.262

Ejemplares similares