Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin
Fermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualities of fermented porridges produced in northern Beni...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/7200190 |