Effect of Fermentation on the Proximate Composition of Ripe and Unripe Plantain Flour
Ojokoh Eromosele, A. O. Ojokoh, O. Adewale Ekundayo, Linda Ezem & A. Anyiam Chukwudum · Journal of Advances in Microbiology · 2017
Aim: The aim of the study was to investigate the effect of fermentation when ripe and unripe plantain flour was fermented for 72 hours at room temperature (32°C+2°C). Methodology: The effect of fermentation on the flours was accessed by determining the microbiological quality, pr...
Open access
Research Article
10.9734/JAMB/2017/31303