Adetuberu, I.a

Effect of Fermentation Method on Nutritional, Anti-Nutritional Composition and Microbial Properties of Mung Bean (Vigna radiata) 'Iru'

The study investigated the effect of fermentation on the nutritional and anti-nutritional composition of fermented mung bean ‘iru’ as a protein condiment. The mung bean was processed to mung bean ‘iru’ using the local method of producing ‘iru’ from African locust beans. The mung bean was sorted, washed and boiled for 1 hr. The boiled seeds was dehu...