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What is Microbial Fermentation of Legumes and Oilseeds about?

The document discusses microbial fermentation of indigenous legumes and oil seeds. It describes various types of fermentation including lactic acid, ethanol, and acetic acid fermentation. It also discusses legumes and oilseeds, their uses, and the nutritional components obtained from fermenting legumes and oil seeds. Microbial fermentation improves digestibility, flavor, and reduces cooking time of legumes. Fermentation of oil seeds can improve shelf life but also reduces it and increases risks if products

Author

NSIKANABASI PETER AKPAN

Language

EN