Isolation and evaluation of proteins from fermented Lupinus angustifolius flour for food applications

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Isolation and evaluation of proteins from fermented Lupinus angustifolius flour for food applications

Fermentation parameters for lupin (Lupinus angustifolius) flour, cv. Kalya, and commercially available flour were determined using the food grade mould, Rhizopus oligosporus. Under optimum fermentation conditions: 56 h incubation time at 28°C, with 50% deionised water and 4 g/kg R. oligosporus level...

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Bibliographic Details
Main Authors:	Coorey, R., Ho, M., Jayasena, Vijay
Format:	Journal Article
Published:	2011
Online Access:	http://hdl.handle.net/20.500.11937/33974

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