Effect of Different Fermentation Methods on the Microbial and Proximate Composition of Pigeon Pea (Cajanus cajan)
E. Odion-Owase, A. O. Ojokoh & V. O. Oyetayo · Microbiology Research Journal International · 2018
Pigeon pea (Cajanus cajan) was subjected to different fermentation methods and treatments for 72 hr. The raw (control) and fermented samples were analyzed for microbial and proximate composition. The pH ranged from 6.8 to 4.5 after 72 hr fermentation. The microbial evaluation res...
Open access
Research Article
10.9734/MRJI/2018/33604