Aims: The aim of this study was to evaluate extract development of sorghum grains during malting and utilization of bitter leaf for production of beer using S. cerevisiae. Study Design: Randomized experimental design was used to achieve the aim of the study. Place and Duration of...
Open access
Research Article10.9734/mrji/2022/v32i101347
Célestin K. C. Tchekessi, Jultesse S. B. Banon, Arthur Fagbohoun, Tchouaib Aguenou, Akim Bouraima, Pivot S. A. Sachi, Roseline T. M. Bleoussi, Anayce A. M. Djogbe, Karl T. Assogba, Paulin Azokpota & Innocent P. Bokossa Yaou·Asian Food Science Journal·2021
Aims: This study aims to evaluate the microbiological, physicochemical and sensory qualities of beverages sold on the market in Benin. Study Design: The biological material used consisted mainly of beverage samples (126) collected at random from three wholesalers at the points o...
Open access
Research Article10.9734/afsj/2021/v20i130252
The effect of Beer was evaluated on Albino rats. Sperm count, kidney function test, liver test, red blood cell, pack cell volume, haemoglobin, white blood cell, platelets, lymphocytes were evaluated. The results revealed the mean serum Na, K and Cl reduced from 155.33, 6.13 and 9...
Open access
Research Article10.9734/AFSJ/2018/40705