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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,
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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
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CyTA - Journal of Food,
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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,
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Metaproteomics as a tool to optimize the maize fermentation process
Trends in Food Science & Technology,
2022
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Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread
International Journal of Food Science,
2022
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Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food
Foods,
2022
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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
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Trends in Food Science & Technology,
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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,
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Hepatoprotective Role of Clay and Nano Clay for Alleviating Aflatoxin Toxicity in Male Rats
Pakistan Journal of Biological Sciences,
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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,
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Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)
Food Control,
2020
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Development and quality evaluation of maize dhokla
Journal of Food Process Engineering,
2020
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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
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Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities
Food Reviews International,
2019
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Food fermentation and mycotoxin detoxification: An African perspective
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2019
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Development and quality evaluation of maize
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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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2016
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