Effects of Malting on the Proximate Composition of Acha (Digitaria exilis and D. iburua (Kippist) Stapf) Flours and Sensory Evaluation of the Gruels Fermented with Starters

Authors

  • E. M. Olorode

Keywords:

Fermentation, Malting, Proximate Composition, Sensory Evaluation, Acha, Lactobacillus casei

Abstract

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Published

2024-07-19

How to Cite

Olorode, E. M. (2024). Effects of Malting on the Proximate Composition of Acha (Digitaria exilis and D. iburua (Kippist) Stapf) Flours and Sensory Evaluation of the Gruels Fermented with Starters. JOURNAL OF SCIENCE RESEARCH, 20(1). Retrieved from https://www.jsribadan.ng/index.php/ojs/article/view/174

Issue

Vol. 20 No. 1 (2023): SPECIAL EDITION

Section

Articles

License

Copyright (c) 2024 E. M. Olorode

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.