Okoronkwo, W. O

Production, Microbiological and Proximate Analysis of Akamu Produced from different Varieties of Maize

Akamu, is produced by spontaneous fermentation of maize grains by mixed microbial activities. It is consumed by adults and children as breakfast meals and also serves as a weaning diet especially for the low income earners. This work aimed at producing akamu from White and Yellow maize grains determining the effect of processing methods (Changed an...