Nutritional Composition of Bread Made from Composite Flour of Fermented Cowpea Seed Coat
Damilola Blessing Akinyemi, Damilola Tanimowo & Oluwatobi O. Adesina · European Journal of Nutrition & Food Safety · 2026
Background: Cowpea is an important pulse and starchy legume crop in sub-Saharan Africa, with further use happening in regions of Asia and the Americas. In this study, Cowpea seed coat flour (CSCF) was used to produce bread. This study deals with the efficacy of fermentation in im...
Open access
Research Article
10.9734/ejnfs/2026/v18i31981