**Author details**

Zainab Muhammad Bello1 \*, Sanusi Muhammad1 , Adamu Aliyu Aliero1 and Ibrahim Aliyu Dabai2

1 Department of Biological Sciences, Usmanu Danfodiyo University, Sokoto, Sokoto, Nigeria

2 Department of Microbiology, Usmanu Danfodiyo University, Sokoto, Sokoto, Nigeria

\*Address all correspondence to: bello.zainab@udusok.edu.ng

© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Enzymatic Processing of Pigeon Pea Seed Increased Their Techno-Functional Properties DOI: http://dx.doi.org/10.5772/intechopen.101406*
