Burkina, a drink prepared from millet and milk, is gaining economic attention in Ghana due to its perceived nutritious nature and high energy content. The drink which is produced on a small-scale is usually vended without proper control of storage conditions leading to rapid loss...
Open access
Research Article10.9734/afsj/2020/v15i230146
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
Aims: Lactic acid bacteria are important organisms recognized for their fermentative ability. They produce various compounds including bacteriocins which are proteinaceous antimicrobial compounds. The purpose of this study was to evaluate the lactic acid bacterial content of ogi,...
Open access
Research Article10.9734/BMRJ/2015/13471