Lima bean

Effect of Fermentation on Nutrient and Anti-Nutrient Contents of Ground-Cooked Lima Bean (Phaseolus lunatus) Seeds using Bacillus subtilis and Bacillus pumilus

Kehinde Tope Adegbehingbe, Fatusa Clement Adetuyi & Felix Akinsola Akinyosoye · Microbiology Research Journal International · 2014

Aim: This study investigated the effect of single cultures of Bacillus subtilis and B. pumilus on nutrient and anti-nutrient contents of ground-cooked Lima bean seeds. Methodology: Lima bean seeds were ground and fermented naturally as well as with single starters of B. subtilis...

Open access Research Article 10.9734/BMRJ/2014/11511

Comparative Microbial Assessment of Fermented Lima Bean (Phaseolus lunatus) and Locust Bean (Parkia biglobossa) in Production of Daddawa

Elizabeth Oluremi Farinde, Hezekiah Adekanmi Adeniran & Sumbo Henrietta Abiose · Microbiology Research Journal International · 2014

Aim: Daddawa is a condiment traditionally produced from fermentation of locust bean (Parkia biglobossa).This study is directed at exploitation of lima bean–an underutilized but cultivated legume for production of daddawa analogue-a popular West African food condiment. Microbiolog...

Open access Research Article 10.9734/BMRJ/2014/7514