Process Optimization of Cowpea Tempeh by Response Surface Methodology | This book explores the the use of Response Surface Methodology to optimize the processing parameters involved in cowpea tempeh production

George Amponsah Annor (u. a.)

ISBN 10: 3838381645 / ISBN 13: 9783838381640

Published by LAP LAMBERT Academic Publishing, 2010

About this Item

Process Optimization of Cowpea Tempeh by Response Surface Methodology | This book explores the the use of Response Surface Methodology to optimize the processing parameters involved in cowpea tempeh production | George Amponsah Annor (u. a.) | Taschenbuch | 184 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783838381640 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 107275033

Bibliographic Details

• Title: Process Optimization of Cowpea Tempeh by Response Surface Methodology | This book explores the the use of Response Surface Methodology to optimize the processing parameters involved in cowpea tempeh production
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2010
• Language: English
• ISBN 10: 3838381645
• ISBN 13: 9783838381640
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 12D millimeters 220 millimeters width by 150 millimeters height by 12 millimeters depth
• Weight: 292 grams
• Seller catalogs:
  • Bücher

About this title

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.

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).