Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (<i>Canavalia ensiformis</i> (L.) DC)
Fiametta Ayu Purwandari, Vincenzo Fogliano, Edoardo Capuano
Abstract
fermentation of CB and CT, but CB produced more indole than CT, resulting in higher amounts of total Trp metabolites. In summary, our findings show that tempeh fermentation improves the nutritional quality of Jack beans and describe the impact of fermentation on the digestibility of nutrients and the formation of metabolites during colonic fermentation.
Topics & Concepts
Canavalia ensiformisFermentationFood scienceBiologyFunctional foodChemistryBiochemistryProteins in Food SystemsAfrican Botany and Ecology StudiesFood Chemistry and Fat Analysis