Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation

Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation

This research investigated the effects of solid-state fermentation with Aspergillus awamori (MTCC 548) on the mineral bioavailability, structural characteristics, and functional attributes of kidney bean flour across different fermentation durations (24–96 h). Notable improvements were observed duri...

Full description

Saved in:
Bibliographic Details
Main Authors: Nikhil Dnyaneshwar Patil, Aarti Bains, Gulden Goksen, Nemat Ali, Sanju Bala Dhull, Mohammad Rashid Khan, Prince Chawla
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Fermentation
Functional properties
Kidney bean flour
Mineral bioavailability, thermal stability
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001865
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2590157525001865

Similar Items