Nutrient composition of Parkia biglobosa pulp, raw and fermented seeds: a systematic review
نویسندگان
چکیده
منابع مشابه
Comparative study on proximate, functional, mineral, and antinutrient composition of fermented, defatted, and protein isolate of Parkia biglobosa seed
The use of plant-derived foods in the prevention, treatment, and management of metabolic diseases especially diabetes has gained prominence; this has been associated with their physicochemical properties. This study was conducted to compare the proximate, functional, mineral, and antinutrient composition of the fermented seeds, the defatted seeds, and the protein isolate from Parkia biglobosa s...
متن کاملEffects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed
Submit Manuscript | http://medcraveonline.com one of the oldest forms of food preservation known to man [2]. Microorganisms require certain basic nutrients for growth and maintenance of metabolic functions. The amount and type of nutrients required depends on the microorganism. These nutrients include water, a source of energy, nitrogen, vitamins, and minerals [3,4]. Shelf life is defined as th...
متن کاملCombination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds
In this study, bacterial composition of iru produced by natural, uncontrolled fermentation of Parkia biglobosa seeds was assessed using culture-independent method in combination with culture-based genotypic typing techniques. PCR-denaturing gradient gel electrophoresis (DGGE) revealed similarity in DNA fragments with the two DNA extraction methods used and confirmed bacterial diversity in the 1...
متن کاملCitric Acid Production by Aspergillus niger Cultivated on Parkia biglobosa Fruit Pulp
The study was conducted to investigate the potential of Parkia biglobosa fruit pulp as substrate for citric acid production by Aspergillus niger. Reducing sugar was estimated by 3,5-dinitrosalicylic acid and citric acid was estimated spectrophotometrically using pyridine-acetic anhydride methods. The studies revealed that production parameters (pH, inoculum size, substrate concentration, incuba...
متن کاملComparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented African locust bean (Parkia biglobosa) flour.
BACKGROUND The most popular form of utilization of African locust bean (ALB) is in its traditional fermentation food condiment (iru/dawadawa), which adds protein to a protein-poor diet and also as medicine. In view of the nutritive values of ALB, the present study therefore aimed at investigating the effect of germination and fermentation on the nutritional quality of ALB flour. MATERIAL AND ...
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ژورنال
عنوان ژورنال: Critical Reviews in Food Science and Nutrition
سال: 2020
ISSN: 1040-8398,1549-7852
DOI: 10.1080/10408398.2020.1813072