Browsing Journal Articles by Author "Kiplamai, F. K."
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Effect of fermentation on protein digestibility of soybean and sweet potato blends: aspergillus oryzae vs. Lactobacillus plantarum
Tuitoek, Prisca J.; Mahungu, S.M.; Shalo, P.L.; Kiplamai, F. K. (2009)The improvement of nutritional quality of foods through fermentation has been practiced for long.Fermentation imparts desirable characteristics to products and makes them more utilizable nutrient sources than the unfermented ... -
Effects of Fermentation on the Total Carotenoids, Fat, Free Fatty Acids and Minera ls in Soybean and Sweetp otato Flour Blends
Kiplamai, F. K.; Tuitoek, Prisca J.; Ethangatta, L. (Egerton Journal Of Science And Technology, 2010)Soybeans and sweetpotatoes are high in micronutrients and convertible carotenoids, respectively. Utilization of micronutrients is hampered by anti-nutritional factors intrinsic to nutrient sources. Carotenoids must first ...