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Cogent Engineering Volume 9, 2022 - Issue 1
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CHEMICAL ENGINEERING

Spontaneous and controlled fermentation to improve nutritional value of Ikpakpa beans, Phaseolus vulgaris

E.E Alagbe1 Department of Chemical Engineering, Covenant University, Ota, NigeriaCorrespondence[email protected]
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,
G.C Okoye1 Department of Chemical Engineering, Covenant University, Ota, NigeriaView further author information
,
T.E Amoo1 Department of Chemical Engineering, Covenant University, Ota, NigeriaView further author information
,
B.T Adekeye2 Department of Biological Sciences, Covenant University, Ota, NigeriaView further author information
,
O.S Taiwo2 Department of Biological Sciences, Covenant University, Ota, NigeriaView further author information
,
A.O Adeyemi3 Department of Biochemistry, Covenant University, Ota, NigeriaView further author information
&
E.O Daniel4 Department of Microbiology, Benson Idahosa University, Benin City, Nigeria;5 Brandenburgische Technische Universitat Cottbus-Senftenberg, GermanyView further author information
|
Harvey Arellano-Garcia5 Brandenburgische Technische Universitat Cottbus-Senftenberg, GermanyView further author information
(Reviewing editor) show all
Article: 2066823 | Received 22 Nov 2021, Accepted 29 Mar 2022, Published online: 25 Apr 2022

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