Fermentation Effect on the Nutrient and Antinutrient Composition of <i>Senegalia macrostachya</i>and <i>Parkia biglobosa</i>Seeds: A Comparative Study  

作　　者：Aimée W. D. B. Guissou Charles Parkouda Coulibaly K. Anaïs Traoré Korotimi Edwige Bahanla Oboulbiga Aly Savadogo Aimée W. D. B. Guissou;Charles Parkouda;Coulibaly K. Anaïs;Traoré Korotimi;Edwige Bahanla Oboulbiga;Aly Savadogo(Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso;Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso)

机构地区：[1]Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso [2]Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso

出　　处：《Food and Nutrition Sciences》2020年第7期726-740,共15页食品与营养科学（英文）

摘　　要：This study aimed to evaluate the effect of the fermentation on the nutrient and antinutrient composition of <span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></i></span></span></span><i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Senegalia</span></i></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> <i>macrostachya</i></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></span></i></span></span></i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> and </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></i></span></span></span><i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Parkia</span></i></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> <i>biglobosa</i></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></span></i></span></span></i><span><span><span style="font-family:;" "=""> <span><span style="font-family:Verdana;">seeds</span><i><span style="font-family:Verdana;">.</span></i><span style="font-family:Verdana;"> For condiments production, the raw seeds were cleaned, cooked, drained</span></span><span style="font-family:Verdana;">, washed, cooked, drained and fermented. Results show that the pH increased (from 6.09 to 7.76 and from 6.99 to 7.92) from the onset of the fermentation till 48 h during fermentation of </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></i></span></span></span><i><span style="font-family:Verdana;"><spaThis study aimed to evaluate the effect of the fermentation on the nutrient and antinutrient composition of <span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></i></span></span></span><i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Senegalia</span></i></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> <i>macrostachya</i></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></span></i></span></span></i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> and </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></i></span></span></span><i><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Parkia</span></i></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"> <i>biglobosa</i></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></span></i></span></span></i><span><span><span style="font-family:;" "=""> <span><span style="font-family:Verdana;">seeds</span><i><span style="font-family:Verdana;">.</span></i><span style="font-family:Verdana;"> For condiments production, the raw seeds were cleaned, cooked, drained</span></span><span style="font-family:Verdana;">, washed, cooked, drained and fermented. Results show that the pH increased (from 6.09 to 7.76 and from 6.99 to 7.92) from the onset of the fermentation till 48 h during fermentation of </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></i></span></span></span><i><span style="font-family:Verdana;"><spa

关 键 词：Senegalia macrostachya Parkia biglobosa FERMENTATION NUTRIENTS PHYTATES 

分 类 号：O17[理学—数学]