Fiametta Purwandari

Feb 20, 2024 | pubs.rsc.org | Vincenzo Fogliano |Edoardo Capuano |Fiametta Purwandari

Tempeh fermentation improves nutritional and functional characteristics of Jack bean (Canavalia ensiformis (L.) DC) The effect of two processing methods of Jack beans (i.e. cooked beans (CB) and cooked tempeh (CT)) on in vitro digestibility of protein and starch, as well as the production of short chain fatty acids (SCFAs), γ-aminobutyric acid (GABA), and Tryptophan (Trp) metabolites after in vitro colonic fermentation was investigated.