Effect of Fermentation Time on the Functional Properties, Proximate and Anti-Nutrients Composition of Groundnut Hull

EZEGBE Clement Chinedum, UBAKA Izunna Tochukwu*, CHINWEUBA Precious Chinecherem, GEORGE Israel Chukwunonso & EMEJULU Cynthia Onyeka IKR J. Agric. Biosci. | Page: 35-43 DOI: 10.5281/zenodo.21114556 This study determined the functional, proximate and anti-nutrient content of fermented groundnut hull flour. 1kg Read More …