Optimisation of soaking and thermal processing methods in reducing the trypsin, chymotrypsin and alpha-amylase inhibitors found in underutilised legumes for use as aquafeed

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Optimisation of soaking and thermal processing methods in reducing the trypsin, chymotrypsin and alpha-amylase inhibitors found in underutilised legumes for use as aquafeed

In carnivorous fish farming industry, there are progressive increase demands for the finite resource of fish meal. A potential alternative to fish meal is to use legume meals which are free of enzyme inhibitors. In selected underutilised legumes the most effective processing method for eliminating t...

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Bibliographic Details
Main Author:	Choi, Wai Chuen
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2018
Subjects:	legumes fish farming industry enzyme inhibitors aquaculture
Online Access:	https://eprints.nottingham.ac.uk/52554/

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