Free amino acids in fresh and fermented cocoa beans inoculated with Saccharomyces cerevisiae (wild strain)


Citation

Othman Abdul Samah, . and Mohd Fared Putih, . Free amino acids in fresh and fermented cocoa beans inoculated with Saccharomyces cerevisiae (wild strain). pp. 3-6. ISSN 0126-575X

Abstract

The overall percentage of amino acids per unit dry weight in the fresh beans were slightly higher than the control or inoculated beans. However the protein content of the control beans was higher by about 17 per cent and 61 per cent compared to inoculated beans and fresh beans respectively


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Abstract

The overall percentage of amino acids per unit dry weight in the fresh beans were slightly higher than the control or inoculated beans. However the protein content of the control beans was higher by about 17 per cent and 61 per cent compared to inoculated beans and fresh beans respectively

Additional Metadata

[error in script]
Item Type: Article
Additional Information: 1 tables; 10 ref.
AGROVOC Term: SEMILLA DE CACAO
AGROVOC Term: AMINOACIDOS
AGROVOC Term: SACCHAROMYCES CEREVISIAE/ FERMENTACION
AGROVOC Term: CONTENIDO PROTEICO
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:56
URI: http://webagris.upm.edu.my/id/eprint/20418

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