O. O. Bolarinwa

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

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