Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp

This study explored the nutritional qualities of black mash bean flour impacted by fermentation, gelatinization and their combination. Protease activity, in vitro protein digestibility (IVPD), and protein solubility were evaluated for both fermented and unfermented black mash bean flour samples. Int...

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Bibliografiska uppgifter

Huvudupphov:	Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Abdulhakeem Alzahrani, Hany Mohamed Yehia
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	Taylor & Francis Group 2024-12-01
Serie:	International Journal of Food Properties
Ämnen:	Fermentation black mash bean protein solubility mineral bioavailability microbial enzymes
Länkar:	https://www.tandfonline.com/doi/10.1080/10942912.2024.2350243
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