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What is Fermented Condiments from Legume Blends about?
The study investigates the chemical composition and sensory characteristics of fermented condiments made from blends of soybean, bambara nut, and pigeon pea. Results indicate significant differences in proximate and mineral content among the samples, with the highest overall acceptability found in the blend containing 10% soybean, 55% bambara nut, and 35% pigeon pea. The findings suggest that these fermented condiments are nutritious and could serve as a valuable protein source for consumers, particularly i
- Author
- abdulsalamadewale71
- Language
- EN