Open AccessEffect of Fermentation on the Microbial and Nutrient Composition of Digue: A Fermented Food Obtained with Pumpkin (Cucurbita maxima) and Peanut (Arachis hypogaea)
Author(s) -
Tchikoua Roger,
Etoundi Abanda,
Simon Wilfred,
S. S. Kamdem,
Sylvain Leroy,
Essia Ngang,
Jean Justin
Publication year - 2020
Publication title -
food science and quality management
Language(s) - English
Resource type - Journals
ISSN - 2224-6088
DOI - 10.7176/fsqm/103-05
Subject(s) - food science , titratable acid , fermentation , arachis hypogaea , cucurbita maxima , sugar , chemistry , fermentation in food processing , phosphorus , polyphenol , composition (language) , nutrient , bacillus cereus , potassium , botany , horticulture , bacteria , biology , lactic acid , biochemistry , antioxidant , genetics , linguistics , organic chemistry , philosophy