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MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS

MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS

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MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS

AJANI, ALICE OLAPADE (2021-06)

Breadfruit and pigeon-pea are high yielding crops. However, breadfruit is highly susceptible to deterioration while pigeon-pea is hard-to-cook. Fermentation improves crop preservation, nutritional value and utilisation. ...