Effect of Cooking Time on Rhizopus oligosporus Growth, Anti‐Nutritional Factors, and Isoflavones in Solid‐State Fermented Soybeans

ABSTRACT This study analyzed the coupling between cooking and the subsequent fermentation in fermented legume seed processing. It is, to our knowledge, the first to evaluate how cooking time modulates fermentation. Soybeans were cooked for 10 and 30 min before being fermented with Rhizopus oligospor...

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Autors principals:	Charlène Gbedo, Adrien Servent, Romain Domingo, Tina Julien, Caroline Strub, Elodie Arnaud
Format:	Artigo
Idioma:	Inglês
Publicat:	Wiley 2026-03-01
Col·lecció:	Legume Science
Matèries:	α‐galactosides aglycones fungal growth legume seeds phytic acid solid‐state fermentation
Accés en línia:	https://doi.org/10.1002/leg3.70094
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