Study finds fermentation of healthy African legume Zamnè into tempeh mitigates its hard-to-cook defects, improves nutritional values, digestibility and key flour properties; Zamnè is wild in drought-, hunger-prone areas of West to Northcentral Africa

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June 12, 2023 (press release) –

Therefore, Zamnè was fermented into tempeh using Rhizopus oryzae, and the effects of the fermentation on its nutritional values, digestibility, and flour technological properties were assessed.

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