Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)

Abstract

… as anti-nutritional factors and toxic components through the action of fermenting microorganisms during fermentation … 4.4.5. Microbial Quality The ubiquity of fungi in nature suggests that these organisms may be … by James (40) which states that on first day of fermentation of cocoa …