Effects of Fermentation on Nutritional and Microbial Qualities of Ash Neutralized Roselle (Hibiscus sabdariffa L.)
Ojokoh Anthony Okhonlaye & Adaja Oluwabunmi Olabisi · International Journal of Biochemistry Research & Review · 2017
The study was conducted to investigate the effect of fermentation on the nutritional and microbial qualities of Roselle calyces from two States in Nigeria. Roselle calyx was fermented naturally (FN), fermented with coconut husk ash (FWCHA), Fermented with cocoa pod ash (FWCPA), F...
Open access
Research Article
10.9734/IJBCRR/2017/30168