Studies on the Proximate, Functional and Antioxidant Properties of Fermented and Unfermented Kariya (Hildergardia barterii) Seed Protein Hydrolysates Obtained by Enzymatic Hydrolysis
Olasunkanmi S. Gbadamosi & Albert A. Famuwagun · Biotechnology Journal International · 2016
The degree of hydrolysis (DH), proximate composition, functional properties and anti-oxidative characteristics of enzymatic kariya seed hydrolysates were evaluated with a view to increasing the utilisation of the seed as food ingredient. Protein hydrolysates were obtained from fe...
Open access
Research Article
10.9734/BBJ/2016/26685