Abstract:The effect of fermentation on the proximate and anti-nutritional properties of rice flour enriched with mucuna beans was investigated in this study. The rice-mucuna beans flour blends were formulated in various ratios and fermented for 72 h. The predominant moulds isolated during the fermentation were Aspergillus flavus, Aspergillus fumigatus, Geotrichum candidum and Rhizopus stolonifera. After fermentation, the protein and ash contents of the flour blends increased while carbohydrate, lipid and fibre contents… Show more
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