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 d...
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| Huvudupphov: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
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Frontiers Media S.A.
2016-08-01
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| Serie: | Frontiers in Microbiology |
| Ämnen: | |
| Länkar: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.01153/full |
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