Nutritional Composition of (Australian Sweet Lupin) Natto and Tempeh: Effect of Source and Fermentation Time
Access Status
Open access
Authors
Wickramasinghe, Niranjani Priyadarshani
Date
2017Supervisor
Assoc. Prof. Mario Soares
Type
Thesis
Award
PhD
Metadata
Show full item recordFaculty
Health Sciences
School
Public Health
Collection
Abstract
This PhD thesis describes the generation of lupin tempeh and natto from two sources of lupin; whole seed and dehulled seed. In this thesis I discuss the changes that occur in nutritional composition and functional attributes of lupin tempeh and natto as a function of fermentation time. I also present data of the in vitro bio- availability of nutrients from these sources.
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