This study was carried out to evaluate the chemical properties of Ficus capensis fruits and vegetables. Ficus capensis vegetables and fruits were separately plucked, sorted, cleaned and milled using electric blender until the desired particle size was obtained (150 - 850 microns)...
Open access
Research Article10.9734/afsj/2022/v21i930468
Aim: Effect of fermentation on nutrient and anti-nutrient contents of defatted and un-defatted African bush mango seeds. Study Design: Ground African bush mango seeds used in this study were divided into two portions; A, and B. Portion A was defatted while portion B was not defat...
Open access
Research Article10.9734/mrji/2019/v27i630118
The present study aimed to produce and evaluate the physicochemical composition of an improved and enriched roasted corn flour with soybean (5%) and groundnut (5%) flours comparatively to its traditional preparation for homemade complementary foods. Samples of (corn, soybean and...
Open access
Research Article10.9734/afsj/2019/v9i130002
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 Article10.9734/AFSJ/2018/44023
Aim: The study aimed to ascertain the effect of different fermentation methods and time on the proximate and reduced the anti-nutrient contents Kersting’s groundnut (Macrotyloma geocarpum). Design of the Study: A comparative effect of different fermentation methods on the proxima...
Open access
Research Article10.9734/BMRJ/2015/19735
Aim: This study investigated the effect of single cultures of Bacillus subtilis and B. pumilus on nutrient and anti-nutrient contents of ground-cooked Lima bean seeds. Methodology: Lima bean seeds were ground and fermented naturally as well as with single starters of B. subtilis...
Open access
Research Article10.9734/BMRJ/2014/11511