The study was carried out to investigate the effect of fermentation on Irish potato peels using pure strains of Penicillium chrysogenum and Bacillus subtilis. This was done at Department of Microbiology and Chemistry Department, Federal University of Technology Akure, Ondo State...
Open access
Research Article10.9734/sajrm/2020/v6i130141
Aim: Effect of Fermentation and Extrusion on nutrient and anti-nutrient composition of Acha and deffated Soybeans. Study Design: Four batches of Acha and defatted soy beans flour blends were varied at different ratio (100:0, 70:30 and 50:50). A batch was preconditioned and extrud...
Open access
Research Article10.9734/MRJI/2017/33263
The study was conducted to investigate the effect of fermentation on the nutritional and microbial qualities of Roselle calyces from two States in Nigeria. Roselle calyx was fermented naturally (FN), fermented with coconut husk ash (FWCHA), Fermented with cocoa pod ash (FWCPA), F...
Open access
Research Article10.9734/IJBCRR/2017/30168
Aims: To study the effects of fermentation on the nutrient composition of cassava and ripe plantain peels. Study Design: Raw cassava and ripe plantain peel blends were varied at different ratio (100:0, 70:30, 60:40, 50:50 and 0:100) and fermented for 96 h. Place and Duration of...
Open access
Research Article10.9734/JAMB/2016/30354
This study was conducted to investigate effects of fermentation and extrusion on the chemical and sensory properties on blends of unripe plantain flour and cowpea flours. Three ratios (100:0, 80:20 and 60:40) of unripe plantain and cowpea flour were fermented and extruded. A tota...
Open access
Research Article10.9734/BMRJ/2016/23495
Green peas are known to contain anti-nutritional factors like enzymes inhibitors, phytates, oxalates, saponins and polyphenolic compounds, all of which limit their utilization hence, the study evaluate the effect of fermentation on the antioxidant and antinutrients content of gre...
Open access
Research Article10.9734/sajrm/2020/v7i330171
Aim: Effect of fermentation on nutrient and anti-nutrient contents of defatted and un-defatted African bush mango seeds. Study Design: Ground African bush mango seeds used in this study were divided into two portions; A, and B. Portion A was defatted while portion B was not defat...
Open access
Research Article10.9734/mrji/2019/v27i630118