Original article - Ethiopian Review
Original article - Ethiopian Review
Original article - Ethiopian Review
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production of heat during fermentation. The high fiber contents of tempe from kocho-grass peacombinations could also be due to enzyme resistant starches. Matsuo (26) also reported anincrease in fiber content of Okara tempe manufactured using R.oligosporus.During prolonged fermentation (0 to 48 hr), starch decreased significiantly (p