Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time
This PhD thesis describes the generation of lupin tempeh and natto from two sources of lupin; whole seed and dehulled seed. In this thesis I discuss the changes that occur in nutritional composition and functional attributes of lupin tempeh and natto as a function of fermentation time. I also presen...
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| Format: | Thesis |
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Curtin University
2017
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| Online Access: | http://hdl.handle.net/20.500.11937/68287 |
| _version_ | 1848761787138179072 |
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| author | Wickramasinghe, Niranjani Priyadarshani |
| author_facet | Wickramasinghe, Niranjani Priyadarshani |
| author_sort | Wickramasinghe, Niranjani Priyadarshani |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | This PhD thesis describes the generation of lupin tempeh and natto from two sources of lupin; whole seed and dehulled seed. In this thesis I discuss the changes that occur in nutritional composition and functional attributes of lupin tempeh and natto as a function of fermentation time. I also present data of the in vitro bio- availability of nutrients from these sources. |
| first_indexed | 2025-11-14T10:37:13Z |
| format | Thesis |
| id | curtin-20.500.11937-68287 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T10:37:13Z |
| publishDate | 2017 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-682872018-08-28T01:49:15Z Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time Wickramasinghe, Niranjani Priyadarshani This PhD thesis describes the generation of lupin tempeh and natto from two sources of lupin; whole seed and dehulled seed. In this thesis I discuss the changes that occur in nutritional composition and functional attributes of lupin tempeh and natto as a function of fermentation time. I also present data of the in vitro bio- availability of nutrients from these sources. 2017 Thesis http://hdl.handle.net/20.500.11937/68287 Curtin University fulltext |
| spellingShingle | Wickramasinghe, Niranjani Priyadarshani Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time |
| title | Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time |
| title_full | Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time |
| title_fullStr | Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time |
| title_full_unstemmed | Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time |
| title_short | Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time |
| title_sort | nutritional composition of (australian sweet lupin) natto and tempeh: effect of source and fermentation time |
| url | http://hdl.handle.net/20.500.11937/68287 |