The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds

The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermente...

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Bibliographic Details
Main Authors: Paulina Borowczyk, Anita Zaworska, Włodzimierz Nowak, Andrzej Frankiewicz, Piotr Gulewicz, Małgorzata Kasprowicz-Potocka
Format: Article
Language:English
Published: University of Zagreb 2016-01-01
Series:Food Technology and Biotechnology
Subjects:
yeast
fermentation
lupin
nutritional value
antinutritional factors
Online Access:http://hrcak.srce.hr/file/243816

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