Impact of Lactic Acid Fermentation on the Nutritional Potential and Anti-nutritional Factors of Two Widely Consumed Pulses (Vigna unguiculata and Vigna subterranea) Flours in Côte d’Ivoire
Mariame Cissé, Gladys Ginette Doué, Wilfried Yao & Thierry Lessoy Zoué · International Journal of Biochemistry Research & Review · 2022
Aims: Impact of Lactobacillus plantarum. Place and Duration of Study: Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, between February 2021 and November 2021. Methodology: Two pulses (Vigna unguiculata and Vigna subterranea) purchased at the Adj...
Open access
Research Article
10.9734/ijbcrr/2022/v31i630327