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IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS

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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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ISOLATE AND IDENTIFY MICROORGANISMS ESPECIALLY BACTERIA AND FUNGI FROM STORED MAIZE

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CHAPTER ONE 1.0       INTRODUCTION Maize (Zea mays) is a cereal crop which is an important raw material in human diet (Amakoromo, 2011).  It is an annual …

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ISOLATION AND CHARACTERIZATION OF MICRO-ORGANISMS

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ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of …

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EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (Pentaclethra macrophylla Benth)

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ABSTRACT African oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by two traditional methods, packaged in sterilized plastic containers and fermented at two different temperatures …

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