Optimizing the Nutritional, Phytochemical, and Techno-functional Profiles of Pigeon Pea Seed (Cajanus cajan L.) Flour through Spontaneous Fermentation
Naka Toure, Mouhamadou Kebe, Sylvie Assoi & Abdoulaye Toure · Asian Journal of Biotechnology and Bioresource Technology · 2026
Pigeon peas, although they contain two to three times more protein than cereals, are not widely used due to low digestibility, antinutritional properties, and difficult cooking characteristics. This study evaluated the effect of spontaneous fermentation on the nutritional and tec...
Open access
Research Article
10.9734/ajb2t/2026/v12i3310