Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria
Abstract Condiments are additives used in small quantities to enhance food flavour before, during, or after cooking. Research has shown that native Nigerian condiments (such as Iru, Ogiri, Owoh, Okpei, and Ugba), offer significant nutritional benefits and could serve as functional foods. However, th...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-05-01
|
| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00409-3 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|