Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile
Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amin...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Enviro Research Publishers
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/32178/1/Improvement%20of%20Functional%20Properties%20of%20Jack%20Bean%20%28Canavalia%20ensiformis%29%20Flour%20by%20Germination%20and%20Its%20Relation%20to%20Amino%20Acids%20Profile.pdf https://eprints.ums.edu.my/id/eprint/32178/2/Improvement%20of%20Functional%20Properties%20of%20Jack%20Bean%20%28Canavalia%20ensiformis%29%20Flour%20by%20Germination%20and%20Its%20Relation%20to%20Amino%20Acids%20Profile1.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/32178/1/Improvement%20of%20Functional%20Properties%20of%20Jack%20Bean%20%28Canavalia%20ensiformis%29%20Flour%20by%20Germination%20and%20Its%20Relation%20to%20Amino%20Acids%20Profile.pdfhttps://eprints.ums.edu.my/id/eprint/32178/2/Improvement%20of%20Functional%20Properties%20of%20Jack%20Bean%20%28Canavalia%20ensiformis%29%20Flour%20by%20Germination%20and%20Its%20Relation%20to%20Amino%20Acids%20Profile1.pdf