Process Optimization of Cowpea Tempeh by Response Surface Methodology: This book explores the the use of Response Surface Methodology to optimize the ... involved in cowpea tempeh production - Softcover

Annor, George Amponsah; Sakyi-Dawson, Esther

 
9783838381640: Process Optimization of Cowpea Tempeh by Response Surface Methodology: This book explores the the use of Response Surface Methodology to optimize the ... involved in cowpea tempeh production
Softcover
ISBN 10: 3838381645 ISBN 13: 9783838381640
Publisher: LAP LAMBERT Academic Publishing, 2010

Synopsis

Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product.

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About the Author

George Amponsah Annor is a Lecturer at the Department of Nutrition and Food Science, University of Ghana Legon. He holds an MPhil degree in Food Science and a BSc. (Honors) degree in Nutrition and Food Science, awarded by the University of Ghana. Mr. Annor is currently the Coordinator for the West African Food Data Systems (WAFOODS).

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Publisher
LAP LAMBERT Academic Publishing
Publication date
2010
Language
English
ISBN 10 
3838381645
ISBN 13 
9783838381640
Binding
Paperback
Number of pages
184