Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation

• Main Authors: Shabnam, Mehdizadeh, Olusegun, Lasekan, Syed Muhammad, Sharifah Kharidah, Sham Baharin, Badlishah
• Format: Article
• Language: English
• Published: Elsevier 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/46854/1/Variability%20in%20the%20fermentation%20index%2C%20polyphenols%20and%20amino%20acids%20of%20seeds%20of%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20during%20fermentation.pdf; http://psasir.upm.edu.my/id/eprint/46854/

The variability in the fermentation index, polyphenols, and amino acids of rambutan seeds was investigated during fermentation. Results revealed that fermentation index (FI) value ≥1 was achieved on the 4th day of fermentation. While fermentation significantly reduced the levels of total polyphenols...