[PDF][PDF] Microbial, chemical and sensory evaluation of pigeon pea condiment from wild and controlled fermentation
Pigeon pea (Cajanus cajan L.) is an important grain legume crop predominantly grown in
India. Changes in the microbial and chemical qualities of pigeon pea during wild (96 h) and …
India. Changes in the microbial and chemical qualities of pigeon pea during wild (96 h) and …
Comparative study of physicochemical analysis of prosopis africana seeds fermented with different starter cultures
Sažetak Prosopis africana (African mesquite) is one of the lesser known legume seed crops
in Nigeria, which in a fermented state, gives a food condiment. Because of its rich protein …
in Nigeria, which in a fermented state, gives a food condiment. Because of its rich protein …
[PDF][PDF] Relationship of lectin proteins and health: studies on product development without lectin.
Foods that contain lectin protein prevent the body from reaching the required nutritional
content, thus not completely benefit, when consumed. In the literature, it is reported that …
content, thus not completely benefit, when consumed. In the literature, it is reported that …