Effect of Fermentation on the Nutritional Composition of Roselle Calyx Obtained from Ekiti and Benue State, Nigeria
Anthony Okhonlaye Ojokoh, Oluwabunmi Olabisi Adaja & Ayomide Olubunmi Omojokun · Journal of Advances in Microbiology · 2018
Aim: The study was conducted to investigate the effect of fermentation on the nutritional qualities of Roselle calyx from two States in Nigeria. Study Design: Roselle calyx was obtained from various locations and grouped into four: fermented naturally (FN), fermented with coconut...
Open access
Research Article
10.9734/JAMB/2018/42314