ILORAH, C. A., OGUNBANWO, S.T., ABDULKADIR, M., AYODEJI, C. O. & ADEYEMI, F.·Asian Food Science Journal·2026
Alibo is a traditional fermented cereal-based food whose quality and safety are largely dependent on spontaneous fermentation. This study evaluated the use of selected lactic acid bacteria (LAB) with antifungal activity as starter cultures to improve the nutritional quality, safe...
Open access
Research Article10.9734/afsj/2026/v25i2850
Aim: Medicinal plants and their extracts represent a rich source of crude medications that possess therapeutic properties. Physico-chemical properties of two different rice varieties (Jandhan and Sugapankhi) of North India collected from Uttar Pradesh and a starter culture cake c...
Open access
Research Article10.9734/afsj/2023/v22i5634
Sweet potato tubers obtained from a local market were sorted, washed processed into fermented and unfermented sweet potato flour. The samples obtained were analysed for their functional properties (swelling power, solubility index, water absorption capacity, dispersibility and bu...
Open access
Research Article10.9734/MRJI/2018/46910
Tigernut with its inherent nutritional and therapeutic advantage could serve as a good alternative to scarce cow milk in the production of yoghurt. This is because the crop is locally cultivated in abundant quantities and could grow in every region in Nigeria. In this study, the...
Open access
Research Article10.9734/AFSJ/2018/44137
Aims: The aim of the study was to produce yoghurt from milk extract of tigernut (Cyperus esculentus) using lactic acid bacteria isolated from locally fermented milk (nono) with specific objectives of comparing the proximate composition of tigernut- yoghurt with a popular yoghurt...
Open access
Research Article10.9734/AFSJ/2018/42984
Soybean (Glycine max L.) was processed into iru using Bacillus subtilis SBI 13 and Leuconostoc mesenteroides as starter culture and calabash as fermenting container. The fermenting soya beans were analysed for pH and titratable acidity, free amino acids and total soluble sugar. T...
Open access
Research Article10.9734/BMRJ/2016/26159
Aims: This study was conducted to isolate, identify and screen microorganisms associated with soy iru for the ability to be used as starter in the fermentation of soya bean (Glycine max) to produce soy iru. Study Design: To control the fermentation of soya bean (Glycine max) to p...
Open access
Research Article10.9734/BMRJ/2016/24593