Microbial Studies on Aisa: A Potential Indigenous Laboratory Fermented Food Condiment from Albizia saman (Jacq.) F. Mull
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چکیده
منابع مشابه
The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment
Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing digestibility. Ugba is an alkaline fermented African oil bean cotyledon (Pentaclethra macrophylla)...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2005
ISSN: 1680-5194
DOI: 10.3923/pjn.2006.51.58