Experimental Investigation of the Functional and Proximate Properties of Pigeon Pea (Cajanus cajan) Using Fermentation Process
Bosesde Folake Olanipekun, Joy A. Ilevbare, Olusegun James Oyelade, Oluyemisi Elizabeth Adelakun & Ajekigbe Sola Olajire · European Journal of Nutrition & Food Safety · 2021
Pigeon pea (Cajanus cajan) is a leguminous crop rich in protein and widely cultivated in Nigeria but underutilized due to high anti-nutritional properties. Several processing methods such as fermentation using non-pathogenic micro fungi have been used to address these problems. T...
Open access
Research Article
10.9734/ejnfs/2021/v13i530418