The Effect of Soaking, Boiling and Fermentation with Rhizopus oligosporus on the Water Soluble Vitamin Content of Bambara Groundnut

Volume: 8, Issue: 6, Pages: 835 - 840
Published: May 15, 2009
Abstract
Effect of treatment conditions (soaking, boiling and fermentation with Rhizopus oligosporus (SBF)) on the water soluble vitamins and trypsin inhibitor of bambara nut flour (Vigna subterranea (L) Verdc) was investigated. It was observed that the thiamine content decreased by 5%, riboflavin 6.2%, folacin 9.6%, niacin 10.2% and biotin 14% after 24 h of soaking at room temperature. Treatment by boiling for 45 min revealed that there was a further...
Paper Details
Title
The Effect of Soaking, Boiling and Fermentation with Rhizopus oligosporus on the Water Soluble Vitamin Content of Bambara Groundnut
Published Date
May 15, 2009
Volume
8
Issue
6
Pages
835 - 840
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