Effect of fermentation on anti-nutritional factors and in vitro protein hydrolysis of Vigna subterranea (L) Verdc. (Bambara groundnut)
Vigna subterranea (L) Verdc. (Bambara groundnut) (BG) remains underutilised due to the hard-to-cook (HTC) seed and the presence of anti-nutritional factors (ANF) which negatively affect protein digestibility. Many thermal and physical processing methods have been conventionally used to alleviate the...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2025
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| Online Access: | https://eprints.nottingham.ac.uk/79497/ |