Microbiological, Proximate and Organoleptic Analyses of A Fermented Condiment Made from Seeds of Citrullus lanatus (Watermelon)
Fatimat O. Adebayo, Mukhtar O. Adamu & Rafiat B. Abdus Salaam · South Asian Research Journal of Natural Products · 2018
Aim: This study was conducted to investigate the potential of the protein-rich oily seeds of Citrullus lanatus (watermelon) as raw material for fermented condiment production, and conduct the microbiological, proximate and organoleptic analyses of the condiment. Study Design: Thi...
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Research Article