Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%) were incubated with (1) a single culture of <i...

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Bibliographic Details
Main Authors: Luis M. M. Ferreira, Ana Mendes-Ferreira, Clícia M. J. Benevides, Diana Melo, Anabela S. G. Costa, Arlete Mendes-Faia, Maria Beatriz P. P. Oliveira
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
cowpea beans flours
fermentation
single and mixed-culture
nutritional value
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/8/11/530

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https://www.mdpi.com/2304-8158/8/11/530

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