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Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake

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In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells

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Bio-enrichment of functional properties of peanut oil cakes by solid state fermentation using Aspergillus oryzae

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Effect of fermentation on nutrient and anti-nutrient composition of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) blend flours

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Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

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