title: Nutritional quality of green beans (var. Tuf) fermented with starter culture.
abstract: Green beans (var. Tuf) were blanched at 90 degrees C for 20 min and then fermented in 3.08% salt solution with starter culture. Trypsin inhibitors, vitamins B1 and B2 and protein were determined before and during fermentation as well as after storage for 36 days. Trypsin inhibitors, vitamins B1 and B2 were reduced significantly (P < or = 0.05) during fermentation. A decrease in protein content was observed during the first 2 days of fermentation and thereafter the decrease was not significant (P > or = 0.05). Storage of pasteurised beans at 20 degrees for 36 days had no significant effect on the vitamins and protein.
authors.affiliation: Department of Food Science and Technology, Sokoine University of Agriculture, Chuo Kikuu, Morogoro, Tanzania.
authors.forename: A P
authors.initials: AP
authors.lastname: Mnkeni
authors.forename: K
authors.initials: K
authors.lastname: Gierschner
authors.forename: E E
authors.initials: EE
authors.lastname: Maeda
mesh_terms: D007887:Fabaceae / Q000737:chemistry / Q000592:standards*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D009753:Nutritive Value; D010940:Plant Proteins / Q000032:analysis; D010946:Plants, Medicinal; D012256:Riboflavin / Q000032:analysis; D013696:Temperature; D013831:Thiamine / Q000032:analysis; D013997:Time Factors; D014361:Trypsin Inhibitors / Q000032:analysis
chemical_list: D010940:Plant Proteins; D014361:Trypsin Inhibitors; D012256:Riboflavin; D013831:Thiamine