ABSTRACT The main aim of this study was to produce sauerkraut from locally grown cabbage (Brassica oleracea). The cabbage was bought from a vendor of fresh fruits and vegetables. This was put in …
SHELF LIFE PROFILE OF SOYMILK BEVERAGE USING STARTER CULTURE LACTOBACILLUS BULGARICUS AND STREPTOCOCCUS THERMOPHILUS
ABSTRACT Fermented foods are those processed through the activities of microorganisms. Soy milk is an aqueous extract from soybeans known for its nutritive health benefits. The aim of this work is …
MICROBIAL PROFILE OF SUYA IN LAGOS
MICROBIAL PROFILE OF SUYA IN LAGOS ABSTRACT Suya is a popular spicy meat product in Nigeria. Ready-to-eat suya samples were collected from four popular ‘suya spots’ serving at least 250 consumers …