The effects of fermentation on the thiamin, riboflavin, and amino acid content of African locust-bean seeds
The effects of fermentation on selected nutrients in the seed of the African locust-bean were investigated. The protein content of the seeds declined from 50.1% of dry weight in the unfermented sample to 32.4% of dry weight in the fully fermented sample. Methionine, cystine, and tryptophan were the...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27270 |