Rhizopus oligosporus

Physicochemical and Sensory Evaluation of Biscuits Produced from Composite Flour of Wheat and Fermented Cowpea Hull

Clement C. Ezegbe, Felix E. Okpalanma, Sunday K. Okocha, Eunice N. Odoh, Josephine C. Ohuche, Sylvester N. Orjiakor & Johnwilfred C. Ndulue · Asian Food Science Journal · 2024

Aims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull. Study Design:  Mixture Design was adopted for this study. Place and Duration of Study: Department of Food Science and Technology, N...

Open access Research Article 10.9734/afsj/2024/v23i8736

Production and Evaluation of Soybean Tempeh to Use as a Ready to Eat Meal in Egyptian Hotels

A. A. Refaat, Hemmat, M. Abdel-hady, Shimaa, A. Amin & A. M. Emam · Asian Food Science Journal · 2018

Aims: Production and evaluation of soybean tempeh for use as a new food category (as appetiser, salads and crisps) in Egyptian hotels. Study Design: Study soybean tempeh was prepared by fermenting soybean seeds with Rhizopus oligosporus ATCC 22959 during 96 hours fermentation per...

Open access Research Article 10.9734/AFSJ/2018/43681