Effects of Spontaneous Fermentation on Proximate Composition, Mineral Profile, and Amino Acid Modulations of Pigeon Pea (Cajanus cajan L.) Flours
Naka Toure, Mouhamadou Kebe, Sylvie Florence Oulaï, Abdoulaye Toure & Soumaïla Dabonné · European Journal of Nutrition & Food Safety · 2026
Aims: This study aimed to evaluate the effects of spontaneous fermentation on the proximate composition, mineral profiles and amino acid dynamics of pigeon pea (Cajanus cajan L.) flour to enhance its nutritional value for human and animal nutrition. Study Design: A controlled exp...
Open access
Research Article
10.9734/ejnfs/2026/v18i72093