C. H. Ugwu

Toxicity of Prepared Fermented Soybean Condiments from Indigenious Fermenters

C. M. Iheukwumere, I. H. Iheukwumere, C. H. Ugwu & U. O. Okoli · Journal of Advances in Microbiology · 2023

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals that alter the nature, and negatively affect organs and cells. Several condiments   have been developed from fermented foods in order to control this ugly situation and to produ...

Open access Research Article 10.9734/jamb/2023/v23i10755

Immunological Impact of Fermented Soybean Condiments Produced from Indigenous Fermenters

C. M. Iheukwumere, I. H. Iheukwumere, U. O. Okoli & C. H. Ugwu · Journal of Advances in Microbiology · 2023

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals that alter the nature and stripped the natural immunological adjuvants designed by nature to protect the body system. Several condiments have been developed from fermented foods...

Open access Research Article 10.9734/jamb/2023/v23i10754