Publications by authors named "Oyekunle K Oni"
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.
