Effects of Processing Techniques on the Microbial Quality, Nutritional and Mineral Composition of Black-eyed Bean (Vigna unguiculata)
M. P. Uko, M. D. Umoren, M. P. Bassey, S. I. Umana & O. D. Akan · Journal of Advances in Microbiology · 2017
Introduction: Black eye pea (Vigna unguiculata), because of its preferred taste and nutritional value is one of the commonly eaten beans in Nigeria. Aim: The effect of processing techniques like soaking, dehulling and drying on microbial quality, nutritional and mineral compositi...
Open access
Research Article
10.9734/JAMB/2017/36554