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Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea ‘OGI’

  • Oyarekua M
Agriculture and Biology Journal of North America (2011) 2(1) 61-73
DOI: 10.5251/abjna.2011.2.1.61.73
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Abstract

… The pH and Titrable Acidity of co-fermented millet/cowpea and sorghum/cowpea over 72 hour fermentation period Sample TA (72hr) pH(72hr) … Millet/cowpea isolates fermented (with gas production) sucrose, salicin and mannitol but did not ferment lactose and sorbose …

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APA

Oyarekua, M. (2011). Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea ‘OGI.’ Agriculture and Biology Journal of North America, 2(1), 61–73. https://doi.org/10.5251/abjna.2011.2.1.61.73

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