Abimbola, O. G.

Starter Selection from Fermented Cereals for the Production of Weaning Blend

This study focused on the isolation and identification of lactic acid bacteria (LAB) from fermented cereals and selection of the same with best technological properties as starter in the production of weaning blend. Yellow maize and sorghum were purchased at Atakunmosa market, Ilesa, Nigeria. The cereals were steeped in water for five days and w...