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...

Descrizione completa

Dettagli Bibliografici

Autori principali:	Charlène Gbedo, Adrien Servent, Romain Domingo, Tina Julien, Caroline Strub, Elodie Arnaud
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Wiley 2026-03-01
Serie:	Legume Science
Soggetti:	α‐galactosides aglycones fungal growth legume seeds phytic acid solid‐state fermentation
Accesso online:	https://doi.org/10.1002/leg3.70094
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!