Effect of Germination and Fermentation on the Nutrient Contents, Functional and Antioxidant Activities of Pigeon Pea (Cajanus cajan) Flour
Okechukwu Obed Chukwuemeka, Odo Peace Chikaodili & Igwesi, Uchechukwu Lawrencia · European Journal of Nutrition & Food Safety · 2024
Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtai...
Open access
Research Article
10.9734/ejnfs/2024/v16i71453