Biochemical Changes and Sensory Evaluation of Soy Iru Produced Using Starter Culture
Afolabi Folake Titilayo & Abdulkadir Musliu · Microbiology Research Journal International · 2016
Soybean (Glycine max L.) was processed into iru using Bacillus subtilis SBI 13 and Leuconostoc mesenteroides as starter culture and calabash as fermenting container. The fermenting soya beans were analysed for pH and titratable acidity, free amino acids and total soluble sugar. T...
Open access
Research Article
10.9734/BMRJ/2016/26159