Effects of Fermentation on the Antioxidant and Antinutritional Compositions of Green Pea
Adewale Ekundayo Oluremi & Ojokoh Anthony Okhonlaye · South Asian Journal of Research in Microbiology · 2020
Green peas are known to contain anti-nutritional factors like enzymes inhibitors, phytates, oxalates, saponins and polyphenolic compounds, all of which limit their utilization hence, the study evaluate the effect of fermentation on the antioxidant and antinutrients content of gre...
Open access
Research Article
10.9734/sajrm/2020/v7i330171