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Effect of Spices on the Microbial Diversity, Physicochemical Properties and Nutritional Properties of Fermented Millet (Pennisetum glaucum) Slurry
African Journal of Empirical Research,
2025
DOI:10.51867/ajernet.6.2.2
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[2]
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Impact of traditional processing conditions and methods on the aflatoxin content of cooked maize
Cogent Food & Agriculture,
2024
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[3]
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Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage
International Journal of Food Science & Technology,
2024
DOI:10.1111/ijfs.16887
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The Science of Fermentation [Working Title]
Food Science and Nutrition,
2024
DOI:10.5772/intechopen.114893
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Physicochemical and functional characterization of an infant flour based on yellow corn, soya, carrot and date
Applied Food Research,
2024
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Phytochemical Screening and Multivariate Analysis on Physicochemical and Nutraceutical Value of Kocho from False Banana (Enset)
International Journal of Food Science,
2023
DOI:10.1155/2023/6666635
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[7]
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Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours
CyTA - Journal of Food,
2023
DOI:10.1080/19476337.2023.2188058
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[8]
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Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread
International Journal of Food Science,
2022
DOI:10.1155/2022/8704684
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[9]
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Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food
Foods,
2022
DOI:10.3390/foods11071047
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[10]
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Effect of Feed Supplement with Fermented Maize (Ogi) Powder on Egg-Laying Japanese Quail (Coturnix coturnix Japonica)
Asian Journal of Applied Sciences,
2022
DOI:10.3923/ajaps.2022.29.40
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[11]
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Metaproteomics as a tool to optimize the maize fermentation process
Trends in Food Science & Technology,
2022
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Fermentation and Diet Diversity: Biochemical and Functional Properties of Fermented Mango (Mangifera Indica L) Pulp Flour
European Food Science and Engineering,
2022
DOI:10.55147/efse.1181022
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Hepatoprotective Role of Clay and Nano Clay for Alleviating Aflatoxin Toxicity in Male Rats
Pakistan Journal of Biological Sciences,
2021
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Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
Microorganisms,
2021
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Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour
Food Science & Nutrition,
2021
DOI:10.1002/fsn3.2599
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[16]
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Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)
Food Control,
2020
DOI:10.1016/j.foodcont.2020.107141
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[17]
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Fermentation by Lactic Acid Bacteria Consortium and its Effect on Anti-nutritional Factors in Maize Flour
Journal of Biological Sciences,
2019
DOI:10.3923/jbs.2019.17.23
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[18]
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Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities
Food Reviews International,
2019
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[19]
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Food fermentation and mycotoxin detoxification: An African perspective
Food Control,
2019
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[20]
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Development and quality evaluation of maize
dhokla
Journal of Food Process Engineering,
2019
DOI:10.1111/jfpe.13321
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[21]
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Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities
Journal of Nutritional Health & Food Engineering,
2018
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[22]
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Nutritional and chemical propertie s of fermented food of wild and cultivated genotypes of enset ( Ensete ventricosum )
Food Research International,
2016
DOI:10.1016/j.foodres.2016.10.016
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