Effect of lactic acid bacteria fermentation on nutrients and anti-nutrients of African black nightshade and African spider plant

Author:

Irakoze Marie Lys,Owaga Eddy Elkana,Wafula Eliud Nalianya

Funder

Dedan Kimathi University of Technology

Inter-University Council for East Africa

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference27 articles.

1. ‘Produce from Africa's gardens: potential for leafy vegetable and fruit fermentations’;Oguntoyinbo;Front. Microbiol.,2016

2. Indigenous foods and their contribution to nutrient requirements;Mbhenyane;South Afr. J. Clin. Nutr.,2017

3. Consumption intensity of leafy African indigenous vegetables: towards enhancing nutritional security in rural and urban dwellers in Kenya;Gido;Agric. Food Econ.,2017

4. Indigenous vegetable production and the economic empowerment of rural women in africa: reality, prospects, and challenges in Rwanda;Mugwaneza;Indig. Veg. Prod. Econ. Empower. Rural Women Africa Reality, Prospect. Challenges Rwanda,2018

5. Cleome gynandra: a wonder climate-smart plant for nutritional security for millions in semi-arid areas;Mashamaite;Front. Plant Sci.,2022

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