Fermentation remains one of the oldest and most effective biotechnological processes for improving food quality, safety, and shelf life. In Africa, the fermentation of seed-based substrates such as African locust bean (
Parkia biglobosa
), soybean (
Glycine max
), melon seed (
Citrullus lanatus
), Bambara groun...
Mercy Okuku, T. Ogunnusi, A. Ojo et al.· F1000Research· 0 citations
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