Kehinde Tope Adegbehingbe

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...