Development of a yogurt drink produced from pigeon pea (Cajanus Cajan (L.) Millsp.) that exhibits glucose-lowering effects in diabetic mice
Abstract This research explored the utilization of pigeon pea as a substrate for yogurt fermentation using lactic acid bacteria as starters and assessed the glucose-lowering effects of the products. Lactiplantibacillus plantarum G6 (LpG6), an indigenous lactic acid bacteria isolated from pigeon pea’...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-08-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00579-0 |
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