Enhancing the Nutritional Value and Sensory Appeal of Cleome gynandra and Solanum nigrum through Controlled Fermentation Using Lactoplantibacillus plantarum

This study evaluated the effects of blanching, glucose concentration, and fer- mentation duration on the nutritional composition and sensory attributes of black nightshade and spider plant vegetables. Blanching at 80˚C for 10 minutes recorded significantly high levels of protein, vitamin A and vitamin C content for both vegetables. In black nightshade, protein, vitamin A, and vitamin C contents were 4.81%, 10.69 mg/100g, and 0.50 g/100g, respectively. Correspond- ing values in spider plant...