Aim: This study was designed to determine the bioethanol production from fermented cassava peel using Saccharomyces cerevisiae and Zymomonas mobilis. Methodology: Cassava peels were collected from cassava processing sites, washed, surface sterilized, dried, milled into flour, pre...
Open access
Research Article10.9734/jamb/2021/v21i930384
Aim: This study investigated the effect of fermentation on nutrient and antinutrient contents of African bush mango (Irvingia gabonensis). Methodology: Bush mango seeds were fermented for a period of five days. Microbiological contents, temperature, pH and total titratable acidit...
Open access
Research Article10.9734/JAMB/2017/33191
Aim: This study investigated the effect of single cultures of Bacillus subtilis and B. pumilus on nutrient and anti-nutrient contents of ground-cooked Lima bean seeds. Methodology: Lima bean seeds were ground and fermented naturally as well as with single starters of B. subtilis...
Open access
Research Article10.9734/BMRJ/2014/11511
Fishes are important source of food for human globally because man gets a lot of minerals, vitamins, lipids and proteins from fishes and theirs products. Microbiological quality of fish is important to public health as indicative parameters to ensure safe consumption of fish by m...
Open access
Research Article10.9734/jamb/2023/v23i10758