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Autor:
Arowolo, AB, Oguntona, CRB, Bamgbose, AM, Afolabi, WAO, Alegbeleye, WO, Oluwalana, SA, Ibidapo, PO, Kayode, OF, Olatope, SOA
Publikováno v:
Nigerian Food Journal; Vol 29, No 1 (2011)
The effect of fermentation and sprouting on the nutrient content and anti-nutritional factors of cottonseed were investigated. Cottonseed samples were anaerobically fermented for four (4) days and sprouting was done for two (2) days at ambient temper