Proximate and Sensory Evaluation of Fermented Seasonings from Soybean and Fluted Pumpkin Seeds
Donald I. Ifediba & Helen I. Egbuna · Asian Food Science Journal · 2020
Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their pre-processed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional...
Open access
Research Article
10.9734/afsj/2020/v14i230126