Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna…

By M. Egounlety, O. Aworh. 2003

310 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/bbd8887aed96e639f1e35c05e5e4e2f61ea14b69

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. O. A. Adekunle
2. Adeyemo Abimbola Mary

In Nutrition and Dietetics

1. M. Oghbaei
2. J. Prakash
3. O. A. Adekunle
4. Adeyemo Abimbola Mary

In Plant Science

1. M. Oghbaei
2. J. Prakash
3. O. A. Adekunle
4. Adeyemo Abimbola Mary

Citations in the corpus

• Evaluation of cookies produced from blends of wheat, cassava and cowpea flours (2014, methodology): “Processing methods such as soaking, germination and fermentation have been confirmed to reduce the phytates level of legumes (Sandberg, 2002; Egounlety & Aworh, 2003).”
• Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review (2016, background): “Dehulling raw cow pea, ground bean, and soya bean reduced their tannin content from 223, 152, and 68 mg/100 g to not detectable level (Egounlety & Aworh, 2003).”