Lactobacillus plantarum, one of the most resourceful probiotic bacteria which has been
known for its antioxidant and antimicrobial property. The aim of this study was to assess the …

The physicochemical properties and sensory evaluation of goat meat-fermented sausages
were investigated by incorporating different concentrations of pineapple and fig powders …

This study investigated the ability of two strains of Lactobacillus plantarum isolated from
akamu a Nigerian fermented maize food to tolerate acid and bile condition. Auto …

Africa has many fermented foods that require further development for improved food
security. Many useful articles and reviews on fermented foods have been documented in …

The effect of partial bran and hull restoration on the physicochemical, functional, proximate,
mineral and sensory properties of Ogi was investigated. Bran and hull was restored at …