Open AccessImpact of Lactic Acid Fermentation on the Nutritional Potential and Anti-nutritional Factors of Two Widely Consumed Pulses (Vigna unguiculata and Vigna subterranea) Flours in Côte d’Ivoire
Author(s) -
Mariame Cissé,
Gladys Ginette Doué,
Wilfried Yao,
Thierry Lessoy Zoué
Publication year - 2022
Publication title -
international journal of biochemistry research and review
Language(s) - English
Resource type - Journals
ISSN - 2231-086X
DOI - 10.9734/ijbcrr/2022/v31i630327
Subject(s) - vigna , lactobacillus plantarum , fermentation , food science , chemistry , lactobacillus , lactic acid , lactobacillus acidophilus , biology , botany , probiotic , bacteria , genetics