Microorganisms Associated with the Fermentation of Gari Fortified with Sprouted Mung Beans Flour
Abiola Abiodun Bayode & Ojokoh, Anthony Okhonlaye · South Asian Journal of Research in Microbiology · 2020
Gari’ is consumed regularly by large populations of Nigeria, therefore, it is an excellent means of improving the diet of people through fortification with nutritionally rich foods hence, this study aim to produce ‘Gari’ by co-fermenting cassava mash and sprouted mung bean flour...
Open access
Research Article
10.9734/sajrm/2019/v5i430136