Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitam...
Open access
Research Article10.9734/afsj/2020/v14i230124
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
Aims: This study investigated the microbiological quality of commercially-prepared kunu in comparison with those prepared under laboratory conditions using two cereals, millet and sorghum, and the in vitro probiotic potential of the autochthonous lactic acid bacteria. Study Desig...
Open access
Research Article10.9734/BMRJ/2016/25403