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
Palm wine is an alcoholic drink obtained by the natural fermentation of the sap of various type of palm trees, it produced and consumed in various part of the country and beyond. This rich beverage is been used for different traditional practices not only for occasional consumpti...
Open access
Research Article10.9734/ijecc/2019/v9i1230165
Bread is widely eaten across the world and the science of its baking has come a long way. This study was aimed at evaluating the effect of using Baker’s and palm wine yeasts on the performance and sensory properties of bread baked with bean (Phaseolus vulgaris), corn (Zea mays),...
Open access
Research Article10.9734/AFSJ/2018/42928
Aim: Artesunate (artemisinin derivative) prophylaxis is one of the preferred treatments for malaria including Plasmodium falciparum malaria in Nigeria as well as other tropical and subtropical countries. Also widely consumed in the tropics for its taste and alcohol content is pal...
Open access
Research Article10.9734/ARRB/2018/43295