The growing awareness on the negative effects of alcohol on health and other factors like
religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to …

Beetroot is a crop with lots of nutritional and health benefits. The study investigated the effect
of different fermentation days on the physicochemical and sensory qualities of wine made …

An increase in demand for variety in wine has led to the use of sugarcane juice as an
alternative substrate in production. Since the characteristic flavour and aroma of wine only …

The majority of people living in developing countries rely on alternative medicine for many
aspects of their healthcare needs. Throughout the COVID-19 pandemic, a lot of alternative …

Aim: This study reports the production and optimization of cellulase from Penicillium sp.
using corn-cob (CC) and pawpaw fibre (PF) as substrates. Methods: Nine fungal isolates …

This study was aimed at investigating the suitability of water melon juice as substrate for
wine production and the efficiency of Saccharomyces cerevisiae isolated from palm wine for …

Tej is an Ethiopian traditional alcoholic beverage with significant social and economic
importance. Due to the spontaneous fermentation process of Tej, several issues such as …

Despite the nutritional benefits obtained from fruit consumption, the presence of heavy
metals accompanying it from the environment draws scientific concerns as these affect …

The health benefits of blended functional drinks make them popular among consumers and
a highly profitable product sector. In this study, the compositions of peach juice, plum juice …

Physicochemical, sensory and microbiological quality of table wine produced from coconut,
water, honey and zobo. Coconut water was collected and mixed with Zobo at a ratio of 5: 1 …