Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their pre-processed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional...
Open access
Research Article10.9734/afsj/2020/v14i230126
Pedah is one of the fermented fish products with the help of microorganisms in controlled conditions by soaking the salt solution for a certain time. The types of fish made pedah are mackerel (Rastrelliger sp.) and Scad (Decapterus sp.). So the selection of Patin Jambal (Pangasiu...
Open access
Research Article10.9734/afsj/2020/v14i230125
Consumption of bread and other baked aerated wheat flour products has spurred the needs to determine the leavening ability of different brands of baker’s yeast used in bread production. In this study we assessed the leaving ability of different brands of baker’s yeast in producti...
Open access
Research Article10.9734/mrji/2019/v28i530145
The aim of this research is to get the right salt concentration so as to produce the best peda patin jambal products with the best characteristics. The research’s method used in this study is an experimental method with three treatments, consists of salt concentrations of 20%, 30...
Open access
Research Article10.9734/afsj/2019/v12i130071
Bambara nut (Vigna subterrenean) is a cheap source of leguminous protein that can be a good substitute for relatively expensive animal protein to reduce malnutrition. Despite its potentials, it remains underutilized owing in part to long cooking time, presence of antinutritional...
Open access
Research Article10.9734/afsj/2019/v11i130054
Sweet and Bitter Cassava tubers were fermented for production of cassava flours. The samples were peeled, washed with potable water and cut into slices of 5-6 cm length. They were steeped separately in water to ferment spontaneously for 4 days. The samples were serially diluted a...
Open access
Research Article10.9734/afsj/2019/v11i130050
The effects of fermentation on the antinutrient composition of African walnut enriched with carrot and without carrot were carried out in this study. The submerged natural fermentation of non- enriched and carrot enriched (walnut 70%; carrot 30%) African walnut was carried out a...
Open access
Research Article10.9734/afsj/2019/v10i330038
Aims: The broad objective of the research produce acceptable yoghurt flavoured with two accessions of passion fruit (pulp and skin) and evaluate its quality (physicochemical, phytochemical, microbiological, selected mineral and vitamin content). Study Design: The experimental des...
Open access
Research Article10.9734/afsj/2019/v10i130023
Aim: Effect of fermentation on nutrient and anti-nutrient contents of defatted and un-defatted African bush mango seeds. Study Design: Ground African bush mango seeds used in this study were divided into two portions; A, and B. Portion A was defatted while portion B was not defat...
Open access
Research Article10.9734/mrji/2019/v27i630118
Aims: This study assesses the effect of the fermented Acha samples in-vivo using apparently healthy and infected laboratory animals. Methodology: Acha sample was fermented in two different forms; the local fermentation and controlled fermentation. Acha was weighed into a fermenti...
Open access
Research Article10.9734/afsj/2019/v9i230005
Most of the products of maize flour fermentation in Kenya undergo wild fermentation in a natural process. One of these is locally roasted maize flour commonly known by its local name Mkarango which is popular in the Western region of Kenya where it is used in different ways. Mkar...
Open access
Research Article10.9734/afsj/2019/v8i329993
Aim: The study was carried out to assess the microbial quality and safety of fermented camel milk product (Suusac) from North Eastern Kenya. Methodology: Twenty-eight samples (n=28) of Suusac from different areas of the region sold in informal markets at Eastleigh in Nairobi were...
Open access
Research Article10.9734/afsj/2019/v8i229986
Fruit seeds contain several phytochemical compounds which have been reported to show antiviral, anti-allergic, anti-inflammatory, anti tumor and antioxidant activities. Due to the varied chemical properties of these seeds, different solvents are used in the extraction. Therefore,...
Open access
Research Article10.9734/afsj/2019/v7i429977
Sweet potato tubers obtained from a local market were sorted, washed processed into fermented and unfermented sweet potato flour. The samples obtained were analysed for their functional properties (swelling power, solubility index, water absorption capacity, dispersibility and bu...
Open access
Research Article10.9734/MRJI/2018/46910
Aims: Present study was carried out using the glycerol obtained during biodiesel production for the conversion of 1,3-Dihydroxyacetone (DHA) by fermentation using bacterial strains G. oxydans, B. licheniformis and Acetobacter sp. Study Design: Experiments were carried out to opti...
Open access
Research Article10.9734/MRJI/2018/17137