Influence of fermentation and germination on some bioactive components of selected lesser legumes indigenous to Nigeria
This study assessed the effects of fermentation time (2, 3 and 4 days) and germination time (2, 3 and 4 days) on total phenolics, tannin, anthocyanin, carotenoids and flavonoids contents of lesser legumes: cowpea (Vigna unguiculata L.), bambaranut (Vigna subterranean L.), red bean (Phaseolus vulgari...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2020-12-01
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| Serie: | Journal of Agriculture and Food Research |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2666154320300673 |
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