Effect of Full-Fat Soya Bean Flour on the Quality and Acceptabiiity of Fermented Cassava Flour
نویسندگان
چکیده
منابع مشابه
The Soya Bean and the New Soya Flour
The soya bean has been one of the staple foods of China and Japan for centuries; but it has never been consumed to any extent by other nations. Hitherto it has been grown chiefly in Manchuria, whence it is exported to Europe and America. The cost of production is low. In composition it is rich in fat and protein. In fact it resembles meat more in composition than other legumes or cereals do. It...
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Soya bean formulae have, for some time, received considerable attention as substitutes for human and cows' milk in infant feeding (Dean, 1953), but relatively little is known about the value of soya as a substitute for cows' milk in the treatment of acute kwashiorkor. Dean (1952) found that the progress of children with uncomplicated kwashiorkor on a locally prepared soya banana mixture was sim...
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Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples inclu...
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ژورنال
عنوان ژورنال: Food and Nutrition Bulletin
سال: 1995
ISSN: 0379-5721,1564-8265
DOI: 10.1177/156482659501600309