Biochemical changes during the natural fermentation of the african oil bean (Pentaclethra macrophylla) for the production of Ugba
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference24 articles.
1. Composition and Food Potential of African Oil Bean (Pentaclethra macrophylla) and Velvet Bean (Mucuna uriens)
2. Protein Quality of African Oil Bean Seed (Pentaclethra machrophylla)
3. The effect of fermentation on carbohydrate and fatty acid composition of African oil bean seed (Pentaclethra macrophylla)
4. Effect of fermentation on the thiamin, riboflavin and niacin contents of melon seed (Citrullus vulgaris) and African oil bean seed (Pentaclethra macrophylla)
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