The Impact of Traditional Steeping Processes on the Nutritional, Microbiological, and Sensory Quality of Akamu (Pap)
Chinenye Uzoamaka Ezebialu, Stanley Ebere Afuecheta, Uchechukwu Gloria Nwankwo, Anulika Goodness Chukwujekwu & Chigoziri Theresa Ogu · Journal of Advances in Microbiology · 2025
Akamu (Pap) is a well-known fermented and healthy food commonly prepared by different households in Nigeria. Different traditional steeping methods have been utilized by different households to process Akamu. This research employed two traditional steeping methods (continuous and...
Open access
Research Article
10.9734/jamb/2025/v25i6946