The goal of this experiment is to enhance the nutritive value and reduce tannin concentration of tamarind seeds collected from semiarid parts of Indonesia by yeast fermentation. The tamarind seeds were first dried in sun light and powdered using pulverizer. The kernel flour was used for yeast fermentation for 12 and 24 hours with 5 repetitions. The crude fiber, amino acids, fatty acids and tannins of pure kernel flour and fermented kernel flour were compared. Data were analyzed by using Analysis
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Journal of Biochemical Technology is a double-blind peer reviewed International Journal published by the Deniz Publication on behalf of the Biochemical Technology Society, a Registered Charity Organization from India
new advances in enzymatic and protein mechanims; applied molecular genetics and biotechnology; genomics and proteomics; metabolic; medical, environmental, food and agro biotechnology.
Journal of Biochemical Technology provides a publication on all aspects of biochemistry, biotechnology & bioinformatics and applications in biology and medicine. Areas of high interest cover new advances in enzymatic and protein mechanisms; applied molecular genetics and biotechnology; computational biology, genomics and proteomics; metabolic & tissue engineering; medical, environmental, Pharmacy and pharmaceutical chemistry, food and agro-biotechnology.
