Optimal Conditions for Production of Fermented Flour from Pumpkin (Cucurbita pepo L.) for Infant Foods
William Dzusuo Tedom, Edith Nig Fombang, Wilfred Damndja Ngaha & Richard Aba Ejoh · European Journal of Nutrition & Food Safety · 2019
The aim of this study was to determine the optimal conditions for production of a fermented pumpkin flour by lactic fermentation using Lactobacillus plantarum and the effect of the fermentation on nutritional potential and functional properties of pumpkin. To achieve this, pumpki...
Open access
Research Article
10.9734/ejnfs/2019/v10i230105