Effect of Lactobacillus Species and Saccharomyces cerevisiae on the Mineral and Anti-nutrient Composition of Kunu – A Fermented Millet Based Food
S. A. Agboola & O. C. Ojo · Asian Food Science Journal · 2018
The effect of Lactobacillus species and Saccharomyces cerevisiae on the mineral and anti-nutrient composition of kunu samples was investigated. Two species of Lactobacillus and yeast were used as starter cultures for the fermentation of kunu which was allowed to ferment for 48 h...
Open access
Research Article
10.9734/AFSJ/2018/44023