Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit

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Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit

Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crud...

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Bibliographic Details
Main Authors:	Chai, Kong Fei, Mohd Adzahan, Noranizan, Karim, Roselina, Rukayadi, Yaya, M. Ghazali, Hasanah
Format:	Article
Published:	Elsevier BV 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/79884/

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