The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds

The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermente...

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Bibliographic Details
Published in:	Food Technology and Biotechnology
Main Authors:	Małgorzata Kasprowicz-Potocka, Paulina Borowczyk, Anita Zaworska, Włodzimierz Nowak, Andrzej Frankiewicz, Piotr Gulewicz
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
Subjects:	yeast fermentation lupin nutritional value antinutritional factors
Online Access:	https://hrcak.srce.hr/file/243816

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