Comparison of fermentation properties in raw and boiled legumes after simulated digestion

Comparison of fermentation properties in raw and boiled legumes after simulated digestion

<p class="Default">This study compared the fermentation properties of selected raw and boiled legumes after simulated digestion. Raw and boiled; mung bean, two cowpea cultivars (<em>Waruni </em>and <em>Dhawala</em>), horse gram, and chickpea were subjected to...

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Bibliographic Details
Main Authors: U. Wimalaweera, A. Deen, R. Visvanathan, S. M. Sewwandi, S. Wickramanayake, D. Wickramarachchi, N. Marikkar, I. Ratnayake, B. C. Jayawardana, R. Liyanage
Format: Article
Language:English
Published: Faculty of Science, University of Peradeniya, Sri Lanka 2020-12-01
Series:Ceylon Journal of Science
Subjects:
legumes, digestion, fermentation, boiled, raw, prebiotic
Online Access:https://cjs.sljol.info/articles/7820

Internet

https://cjs.sljol.info/articles/7820

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