Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume
Moustapha Soungalo Drabo, Aly Savadogo, Katleen Raes
Topics & Concepts
FermentationFood scienceLegumeChemistryRhizopus oryzaeHydrolysisTriticaleAbsorption of waterAgronomyBiologyBotanyBiochemistryProteins in Food SystemsAfrican Botany and Ecology StudiesFood composition and properties