The Effects of Cassava on Lupine, Peanut and Velvet Bean Red Oncom Fermentation Using Neurospora sitophila

QR Code

The Effects of Cassava on Lupine, Peanut and Velvet Bean Red Oncom Fermentation Using Neurospora sitophila

Nowadays, the usage of Australian sweet lupine (Lupinus angustifolius) and velvet bean (Mucuna pruriens) are still limited to animal feed. In this research, the effect of legumes varieties (peanut, Australian sweet lupine and velvet bean) and cassava flour concentration (5, 20, 35%) on red oncom cha...

Full description

Bibliographic Details
Main Authors:	Cornelia, M., Anggraini, B., Darmawan, A., Artanti, N., Jayasena, Vijay, Kardono, L.
Format:	Journal Article
Published:	Science Alert 2012
Online Access:	http://hdl.handle.net/20.500.11937/41146

Similar Items

Anticholesterol activity of velvet bean (Mucuna pruriensL.) towards hypercholesterolemic rats
by: Hana Ratnawati,, et al.
Published: (2011)

Efficient isolation of lupin protein
by: Jayasena, Vijay, et al.
Published: (2011)

Lupin - A New Super Food
by: Jayasena, Vijay, et al.
Published: (2012)

Effect of lupin flour incorporation on the physical characteristics of dough and biscuits
by: Jayasena, Vijay, et al.
Published: (2011)

Effect of lupin flour incorporation on the physical and sensory quality of pasta
by: Jayasena, Vijay, et al.
Published: (2011)

Effect of lupin flour incorporation on the physical and sensory properties of muffins
by: Nasar-Abbas, Syed, et al.
Published: (2012)

The development and sensory acceptability of lupin-based tofu
by: Jayasena, Vijay, et al.
Published: (2010)

Lupin incorporated novel healthy foods as a solution to obesity and malnutrition
by: Jayasena, Vijay, et al.
Published: (2010)

Development of lupin based novel foods aimed at reducing malnutrition and obesity problems
by: Nasar-Abbas, Syed, et al.
Published: (2010)

Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins
by: Rumiyati, R., et al.
Published: (2015)

Phytochemical composition and bioactivities of lupin: A review
by: Khan, M., et al.
Published: (2015)

Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu
by: Jayasena, Vijay, et al.
Published: (2014)

Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles
by: Jayasena, Vijay, et al.
Published: (2010)

Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour
by: Jayasena, Vijay, et al.
Published: (2012)

Effect of Germination on the Nutritional and Protein Profile of Australian Sweet Lupin (Lupinus angustifolius L.)
by: Rumiyati, R., et al.
Published: (2012)

Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour
by: Rumiyati, R., et al.
Published: (2013)

Development of Lupin Based Low Cost, High Fibre and High Protein Innovative Foods
by: Jayasena, Vijay, et al.
Published: (2009)

Isolation and foaming functionality of acid-soluble protein from lupin (Lupinus angustifolius) kernels
by: Wong, A., et al.
Published: (2013)

Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels
by: Jayasena, Vijay, et al.
Published: (2010)

The effects of lupin (lupinus angustifolius) protein isolation on its dietary fibre and whey proteins
by: Coorey, Ranil, et al.
Published: (2013)

Effect of germination on total phenolic, tannin and phytic acid contents in soy bean and peanut
by: Megat Radzi, Megat Rusydi, et al.
Published: (2012)

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread
by: Villarino, Casiana Blanca Jucar, et al.
Published: (2015)

Calcium, Iron, and Zinc Bioaccessibilities of Australian Sweet Lupin (Lupinus angustifolius L.) Cultivars
by: Karnpanit, W., et al.
Published: (2017)

The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads
by: Villarino, Casiana Blanca Jucar, et al.
Published: (2015)

The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics
by: Villarino, Casiana, et al.
Published: (2014)

Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges
by: Villarino, C., et al.
Published: (2016)

The bacterial secondary metabolite 2,4-diacetylphloroglucinol impairs mitochondrial function and affects calcium homeostasis in Neurospora crassa
by: Troppens, Danielle, et al.
Published: (2013)

Jews, punk and the Holocaust: From the Velvet Underground to the Ramones: The Jewish-American story
by: Stratton, Jon
Published: (2005)

Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.)
by: Karnpanit, W., et al.
Published: (2016)

Technology venture blueprint project name: Swift De' Velvet / Maisarah Abdul Rashid
by: Abdul Rashid, Maisarah
Published: (2020)

Development of a fermented product with higher phenolic compounds and lower anti-nutritional factors from germinated lupin (Lupinus angustifolius L.)
by: Khan, M., et al.
Published: (2018)

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality
by: Villarino, C., et al.
Published: (2014)

Lupin allergy: Uncovering structural features and epitopes of ß-conglutin proteins in Lupinus Angustifolius L. with a focus on cross-allergenic reactivity to peanut and other legumes
by: Jimenez-Lopez, J., et al.
Published: (2015)

Nutritional and functional properties of popped chickpea and red kidney bean
by: Godrich, Joseph
Published: (2024)

Preparation and characterization of deer velvet antler/polyvinyl alcohol (DVA/PVA) scaffold for bone tissue engineering
by: Hazrulrizawati, Hamid, et al.
Published: (2021)

Temporal dominance of sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path"
by: Rosenthal, Andrew J., et al.
Published: (2014)

Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers
by: Abdul Halim, Farawahida, et al.
Published: (2020)

The Velvet transcription factor PnVeA regulates necrotrophic effectors and secondary metabolism in the wheat pathogen Parastagonospora nodorum
by: Morikawa, Shota, et al.
Published: (2024)

Preparation and characterization of cassava bagasse reinforced thermoplastic cassava starch
by: Edhirej, Ahmed Faraj, et al.
Published: (2017)

Formulation of flakes with red kidney bean and red palm oil as a potential instant breakfast for type 2 diabetes
by: Riantiningtyas, Reisya Rizki, et al.
Published: (2017)

Cannot write session to /tmp/vufind_sessions/sess_hg14hvamctojbfo9hmto56k3al