Adeyemo, S.m

Department of Microbiology, Obafemi Awolowo University, Ile Ife. Nigeria

3 Publications

Publications 3

Research Article Vol. 37, Issue 1

Production of Fermented Cassava Flour (Lafun) using Lactic Acid Bacteria as Starter Culture

Abimbola, O. G.^*, Adedoyin B. A, Ogunremi, O. R, Adeyemo, S.M

Lafun, a fermented cassava product, confronts challenges in terms of product quality and safety as a result of spontaneous fermentation systems. To resolve these issues, a production method utilizing starter cultures was developed. Lactic acid bacteria were isolated from fermented cassava and screened for their technological properties. The physico...

Jun, 2023 Vol. 37, Issue 1

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Research Article Vol. 34, Issue 1

Starter Selection from Fermented Cereals for the Production of Weaning Blend

Adeyemo, S.M^*, Abimbola, O. G.

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...

Jun, 2020 Vol. 34, Issue 1

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Research Article Vol. 33, Issue 2

Effect of Starter culture on Anti-Nutritional Factors and Shelf Life of Fermented Smoked Cassava (Pupuru): An African Fermented Staple

Adeyemo, S.M^*, Bamidele, K.F

Lactic acid bacteria (LAB) are widely employed in food fermentation processes for the biosynthesis of certain important products or metabolites which helps in breaking down anti-nutritional factors in some food. This study investigated the role of LAB in extending the shelf life and reduction in anti- nutritional factors of ‘pupuru’ produced wi...

Dec, 2019 Vol. 33, Issue 2

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