English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

This study evaluated the effect of fermentation periods (24, 48 and 72 h) on the nutrient quality and sensory acceptability of African yam bean (AYB) porridge. The result shows significant (p 24h > 48 > 72 h fermented porridge, respectively. Fermented porridge especially at 24 h, and at 48 h had better sensory acceptability scores than the unfermented and 72 h porridge. The total microbial population in the fermented liquor indicates that Total Viable and Lactobacillus counts increased with increasing fermentation period, that is, from 24 to 72 h, while total Fungal count decreased from 24 to 72 h fermentation period. This study shows that fermentation periods have significant effect in increasing the nutrient quality of AYB porridge for improved human nutrition and in amelioration of hidden hunger. Keywords: African yam bean porridge, Fermentation periods, Nutrient quality, Sensory acceptability, improved nutrition

nigerian journal of biotechnology

Effect of fermentation periods on the nutrient quality and sensory acceptability of Africa Yam Beans (&lt;i&gt;Sphenostylis sternocarpa&lt;/i&gt;) porridge