Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beans

Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beans

Beans from the orphan legume Tylosema esculentum (marama plant) have the potential to partially or completely replace soybeans in human and animal diets. However, their high levels of antinutritional factors and low levels of certain essential amino acids may limit this utility. This study aimed to...

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Bibliographic Details
Main Authors: Joel Gbenle, Marlin Mert, Nkateko N. Phasha, Molatelo Junior Madibana, Freddy Manyeula, Oluwaseun Peter Bamidele, Rashieda Toefy, Siphosethu Richard Dibakoane, Victor Mlambo
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Future Foods
Subjects:
Food fermentation
Functional properties
Orphan legumes
Protein bioavailability
Phenolic compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833525001261
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http://www.sciencedirect.com/science/article/pii/S2666833525001261

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