Microbiological Quality of Raw, Boiled and Fermented Breadnut Seed (Artocarpus camansi) -Used as Condiment
A. Abimbola Noah & O. Oluwafemi Ogunfowote · Journal of Advances in Microbiology · 2017
Aims: The aim of the study was to investigate the microbial safety and quality assessment of processing breadnut (Artocarpus camansi) into boiled and fermented product for 72 hours at room temperature (30°C±2°C) as condiment. Methodology: The raw seed was boiled with 0.07% salt a...
Open access
Research Article
10.9734/JAMB/2017/36577