Effects of soaking, autoclaving and roasting on the nutritional composition, antinutritional factors and functionality of carob seed germ meal

• Main Authors: Fadel, Abdalbast H. I., Kamarudin, Mohd Salleh, Ebrahimi, Mahdi, Romano, Nicholas Paul, Saad, Che Roos, Samsudin, Anjas Asmara @ Ab Hadi
• Format: Conference or Workshop Item
• Language: English
• Published: Faculty of Engineering, Universiti Putra Malaysia 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/50132/1/21.pdf; http://psasir.upm.edu.my/id/eprint/50132/; http://cafei.upm.edu.my/home.php?&value=2016
• Institution: Universiti Putra Malaysia

The effects of soaking, autoclaving or roasting on the nutritional composition (proximate and mineral), antinutritional factors (total phenol, tannin composition, phytic acid, saponin, and trypsin inhibitors), and functionality (water/oil absorption capacity, foaming capacity, foam stability and nit...