Microbiological and toxicological evaluation of fermented cowpeas (Vigna sinensis) and chickpeas (Cicer arietinum)
1979
Zamora, Agnes F. | Fields, Marion L.
Since the protein content of naturally fermented cowpeas and chickpeas is high enough to give buffering action to the lactic acid produced by the microflora and possibly to allow growth food poisoning to grow, the safety of the fermented cowpeas and chickpeas was evaluated. After natural fermentation for 4 days at room temperature (25 C.), cowpeas attained an average pH of 4.12 and titratable acidity (as percent lactic acid) of 1.32%, whereas the values for chickpeas were 3.92 and 1.02%, respectively. No toxic substance was detected in fermented cowpeas and chickpeas as determined by in vivo tests in chicken embryos.
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