Nutritional value of African yambean (Sphenostylis stenocarpa, L): improvement by solid substrate fermentation using the tempeh fungusRhizopus oligosporus

2006 ◽  
Vol 87 (2) ◽  
pp. 297-304 ◽  
Author(s):  
Marshall A Azeke ◽  
Barbara Fretzdorff ◽  
Hans Buening-Pfaue ◽  
Thomas Betsche
Keyword(s):  
Nutritional Value ◽  
Solid Substrate ◽  
Solid Substrate Fermentation ◽  
African Yambean ◽  
Sphenostylis Stenocarpa

Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

2005 ◽  
Vol 85 (6) ◽  
pp. 963-970 ◽  
Author(s):  
Marshall A Azeke ◽  
Barbara Fretzdorff ◽  
Hans Buening-Pfaue ◽  
Wilhelm Holzapfel ◽  
Thomas Betsche
Keyword(s):  
Lactic Acid ◽  
Nutritional Value ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
African Yambean ◽  
Sphenostylis Stenocarpa

scholarly journals Role of fungi in cyanogens removal during solid substrate fermentation of cassava

1994 ◽  
Vol 16 (7) ◽  
pp. 755-758 ◽  
Author(s):  
A. J. Alexander Essers ◽  
Claudia M. J. W. Witjes ◽  
Erna W. Schurink ◽  
M. J. Robert Nout
Keyword(s):  
Solid Substrate ◽  
Solid Substrate Fermentation

Sporulation of Penicillium roqueforti in solid substrate fermentation

1984 ◽  
Vol 6 (2) ◽  
pp. 97-102 ◽  
Author(s):  
E. Maheva ◽  
G. Djelveh ◽  
C. Larroche ◽  
J. B. Gros
Keyword(s):  
Solid Substrate ◽  
Solid Substrate Fermentation ◽  
Penicillium Roqueforti

A process for protein enrichment of cassava by solid substrate fermentation in rural conditions

1987 ◽  
Vol 29 (8) ◽  
pp. 962-968 ◽  
Author(s):  
P. Daubresse ◽  
S. Ntibashirwa ◽  
A. Gheysen ◽  
J. A. Meyer
Keyword(s):  
Solid Substrate ◽  
Solid Substrate Fermentation ◽  
Protein Enrichment
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