I. A. Adesokan

Production of an Alcoholic Beverage from Rice (Oryzae sativa) Using Nigerian Palm Wine Yeasts

I. A. Adesokan, D. A. Onifade, O. O. Bolarinwa, K. A. Aladeloye & A. Adekola · Current Journal of Applied Science and Technology · 2022

Rice wine is an alcoholic beverage of cereal produced as a result of fermentation of rice by selected yeasts isolated from different substrates. In this study the effects of starter cultures on physico-chemical and sensory properties of rice wine were investigated. The yeasts iso...

Open access Research Article 10.9734/cjast/2022/v41i1331708

In Vitro Evaluation of Probiotic Properties of Indigenous Yeasts Isolated from Nigerian Fermented Food Products

I. A. Adesokan, A. I. Sanni & S. S. Kanwar · Asian Food Science Journal · 2021

Probiotics are living microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Before an organism can be designated as probiotic there are certain criteria that must be fulfilled. These include acid and bile tolerance, antimicro...

Open access Research Article 10.9734/afsj/2021/v20i530300

Influence of Saccharomyces cerevisiae (Baker’s Yeast) on the Fermentation of Ogi-A Nigerian Fermented Food

I. A. Adesokan, Y. A. Ekanola, D. A. Onifade & O. O. Bolarinwa · Microbiology Research Journal International · 2018

Ogi is a traditional fermented food produced from maize and serves as breakfast food for the majority of the population and is a good food choice for the sicks. Locally produced Ogi varies in its quality and shelf life because it is produced without any starter culture. In order...

Open access Research Article 10.9734/MRJI/2017/33041