Effect of Lactobacillus species on the Fermentation of Acha (Digitaria exilis) Grain
Opemipo Tomilayo Ishola, Anthony Okhonlaye Ojokoh & Oluwayemisi Foluke Odesanya · Asian Food Science Journal · 2018
Aims: To study the effects of Acha fermented with Lactobacillus spp on the nutritional composition. Study design: Acha was fermented in two forms (Local fermentation and controlled fermentation). Acha was weighed into a fermenting container of 100g and water of 1litre was added...
Open access
Research Article
10.9734/AFSJ/2018/42209