Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment-Reference-Cited by-同舟云学术

Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment

Published:2018-04 Issue: Volume:90 Page:455-459
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Olagunju Omotola F.^ORCID,Ezekiel Olufunke O.,Ogunshe Adenike O.,Oyeyinka Samson A.,Ijabadeniyi Oluwatosin A.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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5. Physicochemical and sensory characteristics of fermented seeds of Prosopis africana;Balogun;Ethiopian Journal of Environmental Studies and Management,2014

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1. SOLID-STATE FERMENTATION WITH Bacillus subtillis CO-CULTURED WITH PROBIOTIC Lactobacillus spp. ENHANCES THE BIOACTIVE PEPTIDES, NUTRITIONAL AND ANTIOXIDATIVE POTENTIALS OF TAMARIND SEED;Biocatalysis and Agricultural Biotechnology;2024-09

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