Matches in SemOpenAlex for { <https://semopenalex.org/work/W2310806292> ?p ?o ?g. }
Showing items 1 to 69 of
69
with 100 items per page.
- W2310806292 abstract "Fermentation of legumes is a well-recognised preserving method that not only diversifies the sensory attributes of the legume-based foods but also enhances its nutritional value. This study aimed to evaluate the changes in amino acids content of soybean, garbanzo bean and groundnut upon pre-treatments (soaking and steaming) and fermentation times (18, 24 and 30 h). The amino acids analysis was performed with a HPLC system using AccQTag method. The results obtained showed that raw soybean contain the highest amount of essential and non-essential amino acids followed by raw garbanzo bean and groundnut. After the soaking process, the amount of amino acids obtained was significantly increased in all three legumes. However, the steaming process was found to cause significant decrease in the amino acids content. After the steaming process, the legumes were inoculated with Rhizopus oligosporus and incubated at 30 o C and 65% RH. At 18 h of fermentation time, the amount of total amino acids were found to increase by 26% in fermented groundnut and 16% in both soybean and garbanzo bean compared to after steaming. Further fermentation time of 24 h shows further enhancement in the amino acids content in all three legumes. Groundnut shows the highest increased of 71% in total amino acids content followed by 63% increased in garbanzo bean and 53% increase in soybean. However, prolong fermentation time of 30 h shows a decrease in total amino acids content in all three legumes which indicates the slow process of mould degradation have occurred. Therefore, fermented legumes must be consumed at the appropriate time of fermentation in order to get the benefit from the highest accumulation of amino acids content." @default.
- W2310806292 created "2016-06-24" @default.
- W2310806292 creator A5036632874 @default.
- W2310806292 creator A5090318953 @default.
- W2310806292 date "2014-01-01" @default.
- W2310806292 modified "2023-09-23" @default.
- W2310806292 title "Changes on Amino Acids Content in Soybean, Garbanzo Bean and Groundnut during Pre-treatments and Tempe Making (Perubahan pada Kandungan Asid Amino di dalam Kacang Soya, Kacang Kuda dan Kacang Tanah semasa Proses Pra-olahan dan Pembuatan Tempe)" @default.
- W2310806292 cites W1493880631 @default.
- W2310806292 cites W1963756204 @default.
- W2310806292 cites W1966442910 @default.
- W2310806292 cites W1971913983 @default.
- W2310806292 cites W1972860129 @default.
- W2310806292 cites W1980685583 @default.
- W2310806292 cites W1994809048 @default.
- W2310806292 cites W2006745106 @default.
- W2310806292 cites W2007489613 @default.
- W2310806292 cites W2009701170 @default.
- W2310806292 cites W2016311089 @default.
- W2310806292 cites W2017438529 @default.
- W2310806292 cites W2043163746 @default.
- W2310806292 cites W2044731959 @default.
- W2310806292 cites W2046048206 @default.
- W2310806292 cites W2056964357 @default.
- W2310806292 cites W2071077278 @default.
- W2310806292 cites W2073970113 @default.
- W2310806292 cites W2076831742 @default.
- W2310806292 cites W2084830266 @default.
- W2310806292 cites W2094491833 @default.
- W2310806292 cites W2095765402 @default.
- W2310806292 cites W2108322077 @default.
- W2310806292 cites W2167619222 @default.
- W2310806292 cites W2341605203 @default.
- W2310806292 cites W38925788 @default.
- W2310806292 hasPublicationYear "2014" @default.
- W2310806292 type Work @default.
- W2310806292 sameAs 2310806292 @default.
- W2310806292 citedByCount "0" @default.
- W2310806292 crossrefType "journal-article" @default.
- W2310806292 hasAuthorship W2310806292A5036632874 @default.
- W2310806292 hasAuthorship W2310806292A5090318953 @default.
- W2310806292 hasConcept C100544194 @default.
- W2310806292 hasConcept C178790620 @default.
- W2310806292 hasConcept C185592680 @default.
- W2310806292 hasConcept C206139338 @default.
- W2310806292 hasConcept C2779023244 @default.
- W2310806292 hasConcept C2779516289 @default.
- W2310806292 hasConcept C2780073744 @default.
- W2310806292 hasConcept C2780985968 @default.
- W2310806292 hasConcept C31903555 @default.
- W2310806292 hasConcept C515207424 @default.
- W2310806292 hasConcept C55493867 @default.
- W2310806292 hasConceptScore W2310806292C100544194 @default.
- W2310806292 hasConceptScore W2310806292C178790620 @default.
- W2310806292 hasConceptScore W2310806292C185592680 @default.
- W2310806292 hasConceptScore W2310806292C206139338 @default.
- W2310806292 hasConceptScore W2310806292C2779023244 @default.
- W2310806292 hasConceptScore W2310806292C2779516289 @default.
- W2310806292 hasConceptScore W2310806292C2780073744 @default.
- W2310806292 hasConceptScore W2310806292C2780985968 @default.
- W2310806292 hasConceptScore W2310806292C31903555 @default.
- W2310806292 hasConceptScore W2310806292C515207424 @default.
- W2310806292 hasConceptScore W2310806292C55493867 @default.
- W2310806292 hasLocation W23108062921 @default.
- W2310806292 hasOpenAccess W2310806292 @default.
- W2310806292 hasPrimaryLocation W23108062921 @default.
- W2310806292 isParatext "false" @default.
- W2310806292 isRetracted "false" @default.
- W2310806292 magId "2310806292" @default.
- W2310806292 workType "article" @default.