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Effect of Fermentation on Nutrient and Anti-Nutrient Contents of Ground-Cooked Lima Bean (Phaseolus lunatus) Seeds using Bacillus subtilis and Bacillus pumilus

  • Adegbehingbe K
British Microbiology Research Journal (2014) 4(11) 1285-1298
DOI: 10.9734/bmrj/2014/11511
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Abstract

… They include iru, ogiri, ugba, Furundu and tempe from fermented African locust beans (… dried using a drying cabinet at 57ºC for 48 hours. One thousand two hundred grams of dried Lima …

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APA

Adegbehingbe, K. (2014). Effect of Fermentation on Nutrient and Anti-Nutrient Contents of Ground-Cooked Lima Bean (Phaseolus lunatus) Seeds using Bacillus subtilis and Bacillus pumilus. British Microbiology Research Journal, 4(11), 1285–1298. https://doi.org/10.9734/bmrj/2014/11511

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