“Agadagidi”

Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production

K. J. Mogaji, D. J. Arotupin, O. Mogaji, A. O. Arogunjo, O. B. AJayi-Moses, I. M. Akinwunmi, P. O. Gabriel, E. S. Orekoya, O. L. Olajesu, H. J. Adeleye & J. O. Aribisala · Asian Food Science Journal · 2021

This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parame...

Open access Research Article 10.9734/afsj/2021/v20i730316

Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi’

O. Oriola, B. Boboye & F. Adetuyi · Microbiology Research Journal International · 2017

Aim: The microbial types, occurrence, loads and interactions were studied during the production of a Nigerian fermented beverage, ‘Agadagidi’, from overripe plantains. Place and Duration of Study: Federal University of Technology Akure, Ondo State, Nigeria. March- July, 2012. Met...

Open access Research Article 10.9734/MRJI/2017/32654