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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4972822/ https://www.ncbi.nlm.nih.gov/pubmed/27540371 http://dx.doi.org/10.3389/fmicb.2016.01153 |