O. Okezie

Amylase Production by Solid State Fermentation of Agro-industrial Wastes Using Bacillus species

C. N. Obi, O. Okezie & A. N. Ezugwu · European Journal of Nutrition & Food Safety · 2019

This study evaluated amylase production by Bacillus species employing the solid state fermentation (SSF) method using five agro-industrial wastes namely corn cobs, potato peel and maize straw, groundnut husk and corn chaff. Five Bacillus species were tested for amylase production...

Open access Research Article 10.9734/ejnfs/2019/v9i430087

Fermentation Reduces Cyanide Content during the Production of Cassava Flours from Sweet and Bitter Cassava Tuber Varieties

C. N. Obi, O. Okezie & T. Ukaegbu · Asian Food Science Journal · 2019

Sweet and Bitter Cassava tubers were fermented for production of cassava flours. The samples were peeled, washed with potable water and cut into slices of 5-6 cm length. They were steeped separately in water to ferment spontaneously for 4 days. The samples were serially diluted a...

Open access Research Article 10.9734/afsj/2019/v11i130050