CHAPTERONE INTRODUCTION 1.1 Background of the study Yoghurt is a product of bacterialfermentation of milk, through the action of Streptococcus salivarius subsp. …
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PRODUCTION AND FERMENTATION OF ALCOHOL FROM PALM WINE
PRODUCTION AND FERMENTATION OF ALCOHOL FROM PALM WINE ABSTRACT This research work was arrived as the formulation and production of alcohol from the fermentation of palm wine. A fresh palm wine …
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IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS
ABSTRACT. This is a review on indigenous fermented foods outlining their traditional status, improvement made towards developing them to the status of modern processed foods as well as the …
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PINEAPPLE WINE FERMENTATION PRODUCTION USING BREWER’S YEAST(SACCHAROMYCESCEREVISIAE)
ABSTRACT Pineapple wine fermentation production using brewer’s yeast(saccharomycescerevisiae) (Ananascomosus) belonging to the Bromeliaceae family is grown in different parts of Nigeria …
INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT
ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn …
DETOXIFICATION AND ANTI-NUTRIENT REDUCTION OF JATROPHA CURCAS SEED CAKE BY FERMENTATION USING BACILLUS SPECIES
DETOXIFICATION AND ANTI-NUTRIENT REDUCTION OF JATROPHA CURCAS SEED CAKE BY FERMENTATION USING BACILLUS SPECIES CHAPTER ONE 1.0 INTRODUCTION 1.1 Background …