Abstract
The changes in the principal constituents of melon duringogiri production by fermentation were investigated. The total nitrogen decreased in the fermentedogiri. The activities of proteinases increased during the fermentation as well as the amounts of amino acids. The amylase activities also increased with fermentation, but the soluble sugars showed a remarkable fluctuation culminating in a peak at 120 h of fermentation. Lipase activity was minimal in the fermenting mash. The results of the enzymatic activities inogiri are compared with the fermentation of similar vegetable proteins.
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Odunfa, S.A. Biochemical changes during production ofogiri, a fermented melon (Citrullus vulgaris Schrad) product. Plant Food Hum Nutr 32, 11–18 (1983). https://doi.org/10.1007/BF01093925
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DOI: https://doi.org/10.1007/BF01093925