Effect of Lactic Acid Fermentation on Phytochemical Content, Antioxidant Capacity, Sensory Acceptability and Microbial Safety of African Black Nightshade and African Spider Plant Vegetables

Effect of Lactic Acid Fermentation on Phytochemical Content, Antioxidant Capacity, Sensory Acceptability and Microbial Safety of African Black Nightshade and African Spider Plant Vegetables

Traditional preparation of African indigenous vegetables (AIVs) such as African black nightshade (<i>Solanum nigrum</i>) and African spiderplant (<i>Cleome gynandra</i>) involves either boiling and discarding the first water or lengthy boiling. Fermentation is considered a be...

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Bibliographic Details
Main Authors: Marie Lys Irakoze, Eliud Nalianya Wafula, Eddy Elkana Owaga
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Bacteria
Subjects:
African black nightshade
African indigenous vegetables
African spiderplant
antioxidant
fermentation
flavonoid
Online Access:https://www.mdpi.com/2674-1334/2/1/4

Internet

https://www.mdpi.com/2674-1334/2/1/4

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