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COMPOSITION OF CASSAVA (Manihot spp.) PEELS FERMENTED WITH BOVINE RUMEN LIQUOR AND DIFFERENT NITRO..
The goal of this work was to enrich cassava peels in a solid state fermentation with rumen fluid and various nitrogenous sources, as well...
EVALUATION OF VINEGAR PRODUCTION PROPERTIES OF Garcina kola AND Artocarpus heterophyllus ......
Vinegar is an acetic acid liquid created by fermentation from a suitable agricultural raw material containing starch or sugars as a...
ANTIBACTERIAL EFFECT OF VINEGAR PRODUCED FROM Garcina kola AND Artocarpusheterophyllus |
Vinegar is the result of bacteria in the Acetobacter genus converting ethyl alcohol to acetic acid. The goal of this study is to see if...
COMPARATIVE ANALYSIS OF CITRIC ACID PRODUCTION BY Aspergillus niger USING DIFFERENT MEDIA | PLANT..
To investigate high yield citric acid producers other than citrus fruits, Aspergillus niger was used for submerged citric acid synthesis....
FERMENTED SEAWEED (Kappaphycus alverezii) BY-PRODUCT PROMOTES GROWTH AND DEVELOPMENT OF LETTUCE...
Seaweed processing into juice extraction yields a considerable volume by product, with 800 grammes (80 percent) of residue going to waste...
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