The study was carried out to determine the effect of fermentation on the nutritional composition of banana and groundnut flour blends. Four blends of banana and groundnut flour was composed (50:50, 60:40, 100:0 and 0:100 (banana:groundnut )). Each blend was fermented naturally at...
Open access
Research Article10.9734/jalsi/2019/v21i330104
Aim: This study is designed to isolate and identify the microorganisms associated with urinary tract infection in infected patients, determine the antimicrobial resistance pattern on the microbial isolates and the antimicrobial efficacy of solvents leaf extract of Chromolaena odo...
Open access
Research Article10.9734/ijpr/2018/v1i21213
Aim: The study was conducted to investigate the effect of fermentation on the nutritional qualities of Roselle calyx from two States in Nigeria. Study Design: Roselle calyx was obtained from various locations and grouped into four: fermented naturally (FN), fermented with coconut...
Open access
Research Article10.9734/JAMB/2018/42314
Elias Similoluwa Orekoya, Anthony Okhonlaye Ojokoh, Ayodele Openla Arogunjo, Jamiu Olaseni Aribisala, Paul Oladimeji Gabriel & Oluwatayo Ajayi-Moses·Asian Food Science Journal·2021
This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sect...
Open access
Research Article10.9734/afsj/2021/v20i630309
Fermentation and extrusion have been proven to increase the nutritional value of foods by reducing the water-binding capacity of cereal flour. Thus, the effect of fermentation and extrusion on the microbiological qualities, proximate compositions and organoleptic properties of or...
Open access
Research Article10.9734/sajrm/2019/v5i430137
Aims: This study assesses the effect of the fermented Acha samples in-vivo using apparently healthy and infected laboratory animals. Methodology: Acha sample was fermented in two different forms; the local fermentation and controlled fermentation. Acha was weighed into a fermenti...
Open access
Research Article10.9734/afsj/2019/v9i230005
Aims: To study the effects of Acha fermented with Lactobacillus spp on the nutritional composition. Study design: Acha was fermented in two forms (Local fermentation and controlled fermentation). Acha was weighed into a fermenting container of 100g and water of 1litre was added...
Open access
Research Article10.9734/AFSJ/2018/42209
Aims: The effects of fermentation of cassava and ripe plantain peels as feed in-vivo on the haematological indices and histological profile of albino rats. Study Design: The diet was formulated from fermented and raw cassava and ripe plantain peel blendsvaried at different ratio...
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Research Article10.9734/AJAAR/2017/35297
Aims: To investigate the impact of Trona and woodash (alkaline tenderizers) on aniti-nutrient and nutrient content of Mucuna pruriens during fermentation. Study Design: Natural fermentation and fermentation using additives (4% Trona, GWA-Gmelina wood ash) was implored. Place and...
Open access
Research Article10.9734/JAMB/2017/34028