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Comparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented African locust bean (Parkia biglobosa) flour
2012
Acta Scientarum Polonorum - Technologia Alimentaria
The most popular form of utilization of African locust bean (ALB) is in its traditional fermentation food condiment (iru/dawadawa), which adds protein to a protein-poor diet and also as medicine. In view of the nutritive values of ALB, the present study therefore aimed at investigating the effect of germination and fermentation on the nutritional quality of ALB flour. The ALB was obtained from a local market in Akure, Nigeria. The seeds were divided into three portions, and treated as raw
pmid:22493157
fatcat:xqqbkwbfcnffvm5xnwooganuzi