Akinbobola A.

EFFECT OF AERATION ON FERMENTATION OF Mucuna jaspadae USING Bacillus subtilis AS THE STARTER CULTURE

Various efforts are currently being directed at exploiting the vast majority of unconventional protein sources in order to ameliorate the problem of protein deficiency associated with developing communities and of such is the production of Mucuna beans condiments through fermentation process. The effect of aeration on the fermentation of Mucuna ...