Effects of Fermentation on Proximate, Mineral Elements and Total Antioxidant Activity of Cloves-Cinnamon Formulated Cereal Gruels

نویسندگان
Makanjuola, M. ID 1
Jejeniwa, M. ID 2
Adekomi, I. ID 3
Ozabor, T. ID 4
Oni, G. ID 5
Oluwajide, O. ID 6
Olaitan, J. ID 7

1 Faculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo

2 Faculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo

3 Faculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo

4 Faculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo, Faculty of Science, Food Microbiology and Biotechnology Unit, Department of Microbiology, University of Ibadan

5 Faculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo

6 Faculty of Basic and Applied Sciences, Department of Science Laboratory Technology, Osun State University, Osogbo

7 Faculty of Basic and Applied Sciences, Department of Microbiology, Osun State University, Osogbo

doi
10.18502/jfqhc.12.2.18862
چکیده

Background: Ogi is a popularly consumed fermented cereal in Nigeria. Concerns have arisen regarding the loss of essential nutrients during processing as pomace. Therefore, this study was designed to produce cereal gruels by taking the advantages of fermentation and formulations with cloves and cinnamon with the aim of enhancing its proximate, ...

کلیدواژه‌ها
Fermentation, Antioxidants, Lactobacillales, Yeasts, Nigeria