Nutritional and Microbial Profile of a Traditional Food Condiment
نویسندگان
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: Journal of Recent Advances in Agriculture
سال: 2015
ISSN: 2322-1534
DOI: 10.5455/jraa.20150816042027