Emmanuel Chijioke Onwujekwe, Jerry Okechukwu Orji, Chibuzor Nwadibe Eze, Emmanuel Tobechukwu Ugwuoji & Emmanuel Arinzechukwu Onovo·Microbiology Research Journal International·2026
Garri is a fermented cassava product in which cyanogenic glycosides may remain a food-safety concern when processing is inadequate. This study evaluated cyanide remediation and cassava-mash valorisation during garri production using Lactococcus lactis (PX273919). Bacterial isolat...
Open access
Research Article10.9734/mrji/2026/v36i81775
Background: Breakfast plays an important role in maintaining metabolic balance and providing essential nutrients for daily activities. However, cereal-based breakfast foods, particularly those derived from maize, are often nutritionally limited because of their relatively low pro...
Open access
Research Article10.9734/afsj/2026/v25i8896
ILORAH, C. A., OGUNBANWO, S.T., ABDULKADIR, M., AYODEJI, C. O. & ADEYEMI, F.·Asian Food Science Journal·2026
Alibo is a traditional fermented cereal-based food whose quality and safety are largely dependent on spontaneous fermentation. This study evaluated the use of selected lactic acid bacteria (LAB) with antifungal activity as starter cultures to improve the nutritional quality, safe...
Open access
Research Article10.9734/afsj/2026/v25i2850
Aims: This study investigated the fermentation potential and physicochemical characteristics of cherry wine produced using Saccharomyces cerevisiae isolated from naturally fermented palm wine, with comparisons drawn against standard values for fruit-based wines. The study also ai...
Open access
Research Article10.9734/afsj/2025/v24i12838
The identity and safety of two strains of Lactiplantibacillus plantarum and two strains of Bacillus subtilis, isolated from fermenting sweet potato broth and fermenting African yam beans seeds respectively, were evaluated using 16S rRNA gene sequences. The strains applicability f...
Open access
Research Article10.9734/mrji/2025/v35i121665
Shakpo, I. O., Oludahunsi, O. F., Awolu, O. O., Ajewole, D. S. & Koleosho, A. T.·Asian Food Science Journal·2025
Background: Orange-fleshed sweet potato (OFSP), Cowpea Leaves (CL), and Moringa Leaves (ML) are bioactive compounds-rich foods that may be used in functional foods production. The objective of this study was to develop functional composite flour, rich in bioactive compounds from...
Open access
Research Article10.9734/afsj/2025/v24i8811
Lipases are important hydrolytic enzymes with numerous industrial applications and economic impact. Lipase producing microorganisms were isolated from freshly produced palm oil produced in Akure, Nigeria. The microbes were assessed for lipase production potential using submerged...
Open access
Research Article10.9734/mrji/2025/v35i51570
Marcelle Aude Mafo Fokam, Pierre René Fotsing Kwetche, Pascal Dieudonné Chuisseu Djamen, Christelle Domngang Noche, Nelly Nkuete, O’Neal Dorsel Youté & Christophe Masiala Tsobo·Microbiology Research Journal International·2024
Objective: The present work aimed at contributing to the mastering of fermentation processes in agricultural products. Methodology: It targeted the identification and enumeration of micro-organisms present in three corn-based substrates namely sweet and fermented ‘‘cha'a’’, and t...
Open access
Research Article10.9734/mrji/2024/v34i121516
The study investigates the microbial diversity in fermented cayenne pepper sourced from four markets within Enugu metropolis. Fermented foods, including cayenne pepper, are notable for their unique flavors, nutritional benefits, and extended shelf life. This research aims to isol...
Open access
Research Article10.9734/afsj/2024/v23i8738
Theresia Ponsiano Ngungulu, Alex Wenaty, Bernard Chove, Rashid Suleiman & Hadijah Mbwana·Asian Food Science Journal·2024
Indigenous vegetables are widely utilized due to their high nutritional profiles, easy availability, and accessibility in rural areas. The consumption of indigenous vegetables is limited by their high perishability nature which causes high post-harvest losses. Also, the presence...
Open access
Research Article10.9734/afsj/2024/v23i8737
Among the bacteria in fermented foods, lactic acid bacteria play a pivotal role and its main function is to convert carbohydrates and other related raw materials into lactic acid (organic acid). Therefore, the aim of this research was to assess and use lactic acid bacteria isolat...
Open access
Research Article10.9734/mrji/2024/v34i61450
Agbor Evelyn Agbor, Charles Chukwuma Ariahu, Peter A. Adie & E.C. Ariahu·Asian Food Science Journal·2024
The effect of gelatinization and fermentation on the moisture sorption characteristics and microbial stability of complementary foods from unripe plantain fruits and soybean seeds was evaluated. The plantain was heated to obtain 10%, 18%, 23%, 33%, 74% and 100% starch gelatinizat...
Open access
Research Article10.9734/afsj/2024/v23i4710
This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water...
Open access
Research Article10.9734/afsj/2023/v22i12689
The Chechim nchabe is a traditional food widely consumed in Foumban, Foumbot, Koutaba, Massangam, Kouoptamo, Malentouen and Magba, 07 Departments of Noun (West region of Cameroon). It is obtained by fermenting cassava sticks cooked on the surface of river or spring water. Unfortu...
Open access
Research Article10.9734/mrji/2023/v33i41373
Mucuna pruriens seed is an underutilized legume with good nutritional value with a possibility of changes in its micronutrients’ composition during processing whose data is scanty. Mucuna pruriens seed flour was therefore evaluated for the effect of soaking, cooking, roasting, ge...
Open access
Research Article10.9734/afsj/2023/v22i3624