Nutritive quality of fermented cowpeas (Vigna sinensis) and chickpeas (Cicer arietinum)
1979
Zamora, Agnes F. | Fields, Marion L.
Cowpeas and chickpeas were allowed to undergo natural fermentation for 4 days at 25 degrees C. The microorganisms isolated from the products are specified. Lactic acid is the chief fermenter. Pathogenic organisms were not found in the system. Relative nutritive value (RNV) and limiting amino acids increased significantly in the fermented beans. Niacin decreased significantly in both of the fermented beans. Thiamine decreased in fermented chickpeas while riboflavin increased in fermented cowpeas. Trypsin inhibitor decreased significantly in both of the fermented beans. Raffinose was eliminated in cowpeas and decreased significantly in chickpeas.
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