Changes in Proximate and Antinutrient Contents of Irish Potato Peels Fermented with Penicillium chrysogenum and Bacillus subtilis
Ojokoh Anthony Okhonlaye, Kassim A & Ayeni Oluwanifemi Helen · South Asian Journal of Research in Microbiology · 2020
The study was carried out to investigate the effect of fermentation on Irish potato peels using pure strains of Penicillium chrysogenum and Bacillus subtilis. This was done at Department of Microbiology and Chemistry Department, Federal University of Technology Akure, Ondo State...
Open access
Research Article
10.9734/sajrm/2020/v6i130141