S. A. Prayitno

Article Review: Influence of Fermentation Duration and Starter Culture on Nutritional Quality and Bioactive Compounds of Fermented Peanut Products

Peanut (Arachis hypogaea L.) is an important plant-based protein source containing substantial amounts of lipids, amino acids, phenolic compounds, tocopherols, and other bioactive constituents. However, the nutritional and functional utilization of peanuts is constrained by the presence of antinutritional compounds, li...