Antinutritional Content, Flour Characteristics, and Protein Profiles of Taro Tubers (Colocasia esculenta) by Fermentation with Lactobacillus plantarum
The purpose of this research was studying the optimum condition, the change of oxalate content, the characteristic of flour, and protein profile of taro tuber that fermented with Lactobacillus plantarum. The optimum condition of fermentation was determined based on the lowest oxalate content in flou...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Brawijaya
2018-09-01
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| Series: | Journal of Pure and Applied Chemistry Research |
| Subjects: | |
| Online Access: | http://www.jpacr.ub.ac.id/index.php/jpacr/article/view/425/pdf |