Effects of Fermentation and Extrusion on the Proximate Compositions and Organoleptic Properties of Sweet Potato (Ipomoea batatas) and Beniseed (Sesamum indicum) Blends
Kemi Medinat Olawale & Anthony Okhonlaye Ojokoh · South Asian Journal of Research in Microbiology · 2020
Fermentation and extrusion have been proven to increase the nutritional value of foods by reducing the water-binding capacity of cereal flour. Thus, the effect of fermentation and extrusion on the microbiological qualities, proximate compositions and organoleptic properties of or...
Open access
Research Article
10.9734/sajrm/2019/v5i430137