Research Article
Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L)
Table 2
Effect of soaking and fermentation on antinutrient content of whole red haricot bean.
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||
Values are . Means in the same column followed by the same superscript are not significantly different . Mean comparison for the treatments was done using the LSD test. |