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Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria

Crossref DOI link: https://doi.org/10.1007/s44187-025-00409-3

Published Online: 2025-05-19

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Oladeji, Oluwatoyin Ajoke

Taiwo, Kehinde Adekunbi

Ogidi, Clement Olusola

Faturoti, Adeyanmola Oluwaseyi
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Text and Data Mining valid from 2025-05-19

Version of Record valid from 2025-05-19
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Article History

Received: 7 January 2025

Accepted: 21 April 2025

First Online: 19 May 2025

Declarations

:

: Not applicable.

: The authors declare no competing interests.

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