Publications by authors named "Fortune A Femi"
Article Synopsis
- - This study examined how the fermentation time of white lima beans affects their nutritional quality, revealing that longer fermentation increases protein and mineral content while decreasing fiber and fat levels.
- - Optimal nutrient increases were found at 24 hours of fermentation, showing significant boosts in β-carotene, and vitamins B2 and B3, while antinutritional factors like phytate and tannins decreased.
- - The research highlights that fermentation improves digestibility and functional properties of lima beans, making them more appealing for nutrition enhancement and food product development, particularly in rural communities.
Cardiovascular disease (CVD) is preventable by effectively managing its risk factors. Such risk factors (smoking, unhealthy eating habits, sedentary lifestyles, etc.) are judged to reflect an individual's self-efficacy, lifestyle modification, and CVD knowledge.
View Article and Find Full Text PDF