Two common local beans (Vigna unguiculata) varieties known as drum and oloyin were used for this study. These beans were fermented using Lactobacillus plantarum, Lactobacillus fermentum andPediococcus acidilactici. The fermentation was carried out for 24, 48, and 72 h at ambient temperature. The results showed that there was no significant difference in the temperature values of both drum andoloyin beans fermented with the three organisms, while there were significant differences in the pH and total titratable acidity (TTA) values. Fermentation for 72 h showed significant reduction in the stachyose content of drum beans slurry fermented with L. plantarum, L. fermentum and P. acidilactici with 54.35, 53.06 and 57.84% reductions, respectively...
Dry beans such as Phaseolus vulgaris are an important source of nutrients, especially in developing ...
Faba bean (Vicia faba L.) is a grain legume that provides possibilities to increase local protein se...
Oligosaccharides in beans are known to be the major cause of flatulence associated with beans consum...
Most African foods used in weaning are usually fermented cereals which supplies mainly carbohydrate....
Effect of controlled fermentation on the oligosaccharides content of two common Nigerian Vigna ungui...
Fermentation of grain legumes is an efficient method to reduce the concentration of α-galactosidic c...
INTRODUCTION Elimination of flatulence is a challenging practical problem associated with consumptio...
© 2015 Informa UK Ltd. Mung beans (Vigna radiata [L] Wilczek) purchased from a Spanish company as >g...
Aims: Daddawa is a traditional fermented condiment produced from legumes in Nigeria. Lima bean is an...
The red kidney beans found in the Esanland of Edo State, Nigeria, popularly known as Ikpakpa, are a...
Cowpeas ( Vigna sinensis) are a good source of protein and energy. They are widely consumed all over...
Daddawa/iru, a product of African locust bean (Parkia biglobosa) seeds, is widely used as food condi...
Flatulence is an important drawback for the consumption of legumes. Therefore, the ability of tradit...
Copyright © 2013 Olaoluwa Oyedeji et al. This is an open access article distributed under the Creati...
Parkia biglobosa (African locust bean) seed was fermented aerobically to produce a vegetable protein...
Dry beans such as Phaseolus vulgaris are an important source of nutrients, especially in developing ...
Faba bean (Vicia faba L.) is a grain legume that provides possibilities to increase local protein se...
Oligosaccharides in beans are known to be the major cause of flatulence associated with beans consum...
Most African foods used in weaning are usually fermented cereals which supplies mainly carbohydrate....
Effect of controlled fermentation on the oligosaccharides content of two common Nigerian Vigna ungui...
Fermentation of grain legumes is an efficient method to reduce the concentration of α-galactosidic c...
INTRODUCTION Elimination of flatulence is a challenging practical problem associated with consumptio...
© 2015 Informa UK Ltd. Mung beans (Vigna radiata [L] Wilczek) purchased from a Spanish company as >g...
Aims: Daddawa is a traditional fermented condiment produced from legumes in Nigeria. Lima bean is an...
The red kidney beans found in the Esanland of Edo State, Nigeria, popularly known as Ikpakpa, are a...
Cowpeas ( Vigna sinensis) are a good source of protein and energy. They are widely consumed all over...
Daddawa/iru, a product of African locust bean (Parkia biglobosa) seeds, is widely used as food condi...
Flatulence is an important drawback for the consumption of legumes. Therefore, the ability of tradit...
Copyright © 2013 Olaoluwa Oyedeji et al. This is an open access article distributed under the Creati...
Parkia biglobosa (African locust bean) seed was fermented aerobically to produce a vegetable protein...
Dry beans such as Phaseolus vulgaris are an important source of nutrients, especially in developing ...
Faba bean (Vicia faba L.) is a grain legume that provides possibilities to increase local protein se...
Oligosaccharides in beans are known to be the major cause of flatulence associated with beans consum...