Oncom: A Nutritive Functional Fermented Food Made from Food Process Solid Residue DOI Creative Commons
C. Hanny Wijaya, Lilis Nuraida,

Dwiarti Rachma Nuramalia

и другие.

Applied Sciences, Год журнала: 2024, Номер 14(22), С. 10702 - 10702

Опубликована: Ноя. 19, 2024

Food security is one of the critical issues in facing world food crisis. Utilizing processing residue waste to make nutritious and healthy functional foods should follow a double-merit approach Oncom, an overlooked traditional fermented product based on local wisdom, might be example potential sustainable overcome hunger support circular economy programme. This review attempts portray existence role oncom systematic study hundreds reports from different angles, mainly focusing its processing, microbes involved, sensory characteristics, nutritional benefits, promising bioactivities. Oncom can produced by various raw materials such as tofu dreg (okara), peanut press cake, tapioca solid waste, involving microbes, Neurospora sp. or Rhizopus sp., steps. The products show values. In terms sensory-friendly due umami dominance. Many bioactivity capacities have been reported, including antioxidants, lowering cholesterol effect, cardiovascular disease prevention, although some findings are still only preliminary. Undoubtedly, has developed future with standardized quality reliable bioefficacy. kind product, agricultural wastes, worthy further development worldwide full scientific create more modern touch achieve zero hunger.

Язык: Английский

Combination of dry planetary ball milling and Lactobacillus plantarum fermentation improves nutritional and functional value of okara DOI Creative Commons
Jingyu Feng,

Wang-Wei Zhang,

Kiran Thakur

и другие.

Applied Food Research, Год журнала: 2025, Номер unknown, С. 100827 - 100827

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

0
Oncom: A Nutritive Functional Fermented Food Made from Food Process Solid Residue DOI Creative Commons
C. Hanny Wijaya, Lilis Nuraida,

Dwiarti Rachma Nuramalia

и другие.

Applied Sciences, Год журнала: 2024, Номер 14(22), С. 10702 - 10702

Опубликована: Ноя. 19, 2024

Food security is one of the critical issues in facing world food crisis. Utilizing processing residue waste to make nutritious and healthy functional foods should follow a double-merit approach Oncom, an overlooked traditional fermented product based on local wisdom, might be example potential sustainable overcome hunger support circular economy programme. This review attempts portray existence role oncom systematic study hundreds reports from different angles, mainly focusing its processing, microbes involved, sensory characteristics, nutritional benefits, promising bioactivities. Oncom can produced by various raw materials such as tofu dreg (okara), peanut press cake, tapioca solid waste, involving microbes, Neurospora sp. or Rhizopus sp., steps. The products show values. In terms sensory-friendly due umami dominance. Many bioactivity capacities have been reported, including antioxidants, lowering cholesterol effect, cardiovascular disease prevention, although some findings are still only preliminary. Undoubtedly, has developed future with standardized quality reliable bioefficacy. kind product, agricultural wastes, worthy further development worldwide full scientific create more modern touch achieve zero hunger.

Язык: Английский

Процитировано

1