Effect of Fermentation on Proximate Composition and Microbiological Changes of Sorghum and Pumpkin Blend
Anthony O. Ojokoh & Ojokoh Eromosele · Microbiology Research Journal International · 2015
Aim: The aim of this study was to investigate the effect of fermentation on proximate composition, titratable acidity and microbiological changes of sorghum and pumpkin blend. The raw materials used were sorghum and pumpkin flour blend which had three combinations: SpA = 100:0, S...
Open access
Research Article
10.9734/BMRJ/2015/19260