Aims: Production and evaluation of soybean tempeh for use as a new food category (as appetiser, salads and crisps) in Egyptian hotels. Study Design: Study soybean tempeh was prepared by fermenting soybean seeds with Rhizopus oligosporus ATCC 22959 during 96 hours fermentation per...
Open access
Research Article10.9734/AFSJ/2018/43681
This research was carried out to determine the effects of thermal process of boiling of soy bean seeds on the nutritional status of soy milk and soy yoghurt produced by fermentation. The soybean seeds were de-hulled, boiled and thermally processed to soymilk. Food sweetener (Gluc...
Open access
Research Article10.9734/AFSJ/2018/44099
Aims: The aim of the study was to produce yoghurt from milk extract of tigernut (Cyperus esculentus) using lactic acid bacteria isolated from locally fermented milk (nono) with specific objectives of comparing the proximate composition of tigernut- yoghurt with a popular yoghurt...
Open access
Research Article10.9734/AFSJ/2018/42984
Aims: The variability of lactic acid bacteria (LAB) species involved in cocoa bean fermentation would cause inconsistency in the quality of cocoa. The aims of this study is to investigate the physicochemical parameters of cocoa bean fermentation in order to assess the activity an...
Open access
Research Article10.9734/ARRB/2018/42194
This work aimed at developing starter cultures for fermenting Hibiscus sabdariffa seeds into the traditional condiment Mbuja. In this context, two Bacillus amyloliquefaciens S1 and S5 and one Bacillus subtilis S12 strains, which had been selected in previous studies, were used se...
Open access
Research Article10.9734/AFSJ/2018/41317
Simiat Olanike Jimoh, Lawal Aminat Olajumoke, Ashorobi Abdul Adisa, Oyekanmi Ezekiel Abiodun, Bakare Rashidat Ikeoluwa, Adefioye Nafisat Adesola & Ibrahim Ramon Adegboyega·Microbiology Research Journal International·2018
Aim: Synthesis of polyhydric alcohol from agricultural residue using Saccharomyces cerevisiae. Study of Design: Submerged fermentation process, biomass yield and reducing sugar analysis, non-reducing sugar analysis, extraction and quantification of sugar monomers and polyhydric a...
Open access
Research Article10.9734/MRJI/2018/34852
Aim: This research work was conducted to evaluate the microbiological profile of ‘ogiri’ condiment made from the seeds of watermelon (Citrullus lanatus). Study Design: This work was a laboratory experimental design study. Place and Duration of Study: Dept. of Microbiology (Food a...
Open access
Research Article10.9734/AFSJ/2018/39668
Sorghum is widely grown in India, Maharashtra is the leading state in its production. Sorghum is popular for poor man’s food. Sorghum-based product is composed of high nutritional value and acceptability. Although Sorghum has a number of benefits viz., it provides a high amount o...
Open access
Research Article10.9734/AFSJ/2018/38184
Ogi is a traditional fermented food produced from maize and serves as breakfast food for the majority of the population and is a good food choice for the sicks. Locally produced Ogi varies in its quality and shelf life because it is produced without any starter culture. In order...
Open access
Research Article10.9734/MRJI/2017/33041
The development of non-dairy fermented products is fast gaining acceptability due to its unique benefits. Several factors such as storage conditions, processing methods and constituent of such products usually affect its physicochemical properties. Tigernut-milk drink fermented b...
Open access
Research Article10.9734/MRJI/2017/37698
Aim: The aim of this study is to isolate microorganisms present during fermentation of sorghum for production of akamu. Place and Duration: The study was done at Nsukka, Enugu State for a period of ten weeks. Methodology: The production processes of two local producers were monit...
Open access
Research Article10.9734/MRJI/2017/35601
Aim: Effect of Fermentation and Extrusion on nutrient and anti-nutrient composition of Acha and deffated Soybeans. Study Design: Four batches of Acha and defatted soy beans flour blends were varied at different ratio (100:0, 70:30 and 50:50). A batch was preconditioned and extrud...
Open access
Research Article10.9734/MRJI/2017/33263
Aim: This study investigated the microbial contents, proximate compositions and the antinutrient contents of whole and ground fermented African breadfruit seeds. Methodology: The whole and ground samples were fermented for 72 hours. The microbial contents, pH, total titratable ac...
Open access
Research Article10.9734/MRJI/2017/34444
Aims: This study was conducted to isolate, identify and screen microorganisms associated with soy iru for the ability to be used as starter in the fermentation of soya bean (Glycine max) to produce soy iru. Study Design: To control the fermentation of soya bean (Glycine max) to p...
Open access
Research Article10.9734/BMRJ/2016/24593
This study was conducted to investigate effects of fermentation and extrusion on the chemical and sensory properties on blends of unripe plantain flour and cowpea flours. Three ratios (100:0, 80:20 and 60:40) of unripe plantain and cowpea flour were fermented and extruded. A tota...
Open access
Research Article10.9734/BMRJ/2016/23495