Influence of spouting period on microbiological and nutritional attribute of sesame seed flour

Influence of spouting period on microbiological and nutritional attribute of sesame seed flour

Abstract This present research was carried out to study the effects of spouting periods on the, proximate composition, mineral content, ant-nutritional factor and microbiological content of sprouted sesame flour. Sesame seeds were soaked in water for 6 h and sprouted for period of 0 h, 24 h, 48 h, 7...

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Main Authors: Joseph Oghenewogaga Owheruo, Patrick Othuke Akpoghelie, Great Iruoghene Edo, Emad Yousif, Agatha Ngukuran Jikah, Priscillia Nkem Onyibe, Ufuoma Ugbune, Endurance Fegor Isoje, Ufuoma Augustina Igbuku, Helen Avuokerie Ekokotu, Ephraim Evi Alex Oghroro, Joel Okpoghono, Arthur Efeoghene Athan Essaghah, Joy Johnson Agbo
Format: Article
Language:English
Published: Springer 2025-01-01
Series:Discover Food
Subjects:
Sprouting period
Microbiological
Proximate composition
Phytochemical
Online Access:https://doi.org/10.1007/s44187-025-00272-2
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