Femi Ayoade, Paulina, O. Adeniji, Kellanny, S. Amole, Yeitarere, A. Amaremo, Titilayo, O. Apata, Scott, O. Fayemi, Nicholas, E. Oyejide, Uchenna D. Abazuh, Tolulope, A. Kayode, Gbenga G. Daramola & Onikepe, Folarin·Asian Food Science Journal·2018
Aim: Using Four (4) varieties of yam (Dioscorea rotundata), namely, TDr Pepa, TDr Amila, TDr Alumaco and TDr 95/19177 differences in the types of organisms responsible for spontaneous fermentation were evaluated. The organoleptic properties of the final food products were also su...
Open access
Research Article10.9734/AFSJ/2018/44088
The present review article proposed sericulture as a viable, sustainable development plan for Nigeria and as a path to diversifying the Nigerian economy away from an oil-based economy to that which is more balanced and stable. The paper identified poverty alleviation as the forem...
Open access
Research Article10.9734/ARJA/2018/41849
Femi Ayoade, Paulina, O. Adeniji, Kellanny, S. Amole, Yeitarere, A. Amaremo, Titilayo, O. Apata, Scott, O. Fayemi, Nicholas, O. Oyejide, Uchenna D. Abazuh, Tolulope, A. Kayode, Gbenga G. Daramola & Onikepe, Folarin·Annual Research & Review in Biology·2018
Aim: The present study is focused on determining if there are differences in the types of organisms responsible for spontaneous fermentation in two types of cassava food products, namely, fufu and gari, while also ensuring that the expected organoleptic properties associated with...
Open access
Research Article10.9734/ARRB/2018/40707