Fatimat O. Adebayo

Comparative Assessment of Starter Culture-Fermented Condiments Made from Seeds of Citrullus lanatus (Watermelon)

Fatimat O. Adebayo & Smart O. Obiekezie · South Asian Journal of Research in Microbiology · 2018

Aim: This study was conducted to assess fermented condiments that were made from watermelon seeds, using isolated organisms from traditional fermentation as starter-cultures. Study Design: This is a laboratory-controlled experimental design. Place and Duration of Study: Dept. of...

Open access Research Article 10.9734/sajrm/2018/v1i1705

Microbiological, Proximate and Organoleptic Analyses of A Fermented Condiment Made from Seeds of Citrullus lanatus (Watermelon)

Fatimat O. Adebayo, Mukhtar O. Adamu & Rafiat B. Abdus Salaam · South Asian Research Journal of Natural Products · 2018

Aim: This study was conducted to investigate the potential of the protein-rich oily seeds of Citrullus lanatus (watermelon) as raw material for fermented condiment production, and conduct the microbiological, proximate and organoleptic analyses of the condiment. Study Design: Thi...

Open access Research Article