Effect of Processing on the Chemical Composition and Phytochemical Properties of Lentinus squarrosulus Mushroom Flour
O. A. Omowaye-Taiwo, M. O. Oluwamukomi & M. K. Bolade · Asian Food Science Journal · 2023
Aims: To assessing the effect of boiling and fermentation on Proximate, mineral, dietary fibre and phytochemical compositions of the raw and processed Lentinus squarrosulus mushroom. Study Design: The mushroom was cultivated, processed into boiled and fermented flour and then ana...
Open access
Research Article
10.9734/afsj/2023/v22i5631