Akpoghelie P. O.

Department of Microbiology, University of Benin, Benin City, Nigeria.

3 Publications

Publications 3

Research Article Vol. 35, Issue 2

Blend of Sorghum and Yellow Cassava as a Substrate for Beer production using Saccharomyces cerevisiae

Akpoghelie P. O.^*, Oshoma C. E, Omonigho, S. E

The search for local alternatives to barley for brewing has been a major concern to stakeholders in the beer industry in Nigeria and Africa. One of such alternative and which can be sustained is the use of Sorghum and cassava as raw materials. This research work was aimed at investigating the possibility of producing lager beer using a blend of sor...

Dec, 2021 Vol. 35, Issue 2

PDF

Research Article Vol. 34, Issue 1

Production of Fermented Weaning Food from Digitaria exilis (Acha) using Lactic Acid Bacteria

Hwabejire, H. O.^*, Wakil, Sherifah M, Akpoghelie P. O.

Several different methods have been used to formulate weaning food through blending of different cereal crops that are locally available. Considering the good prospects of the ready availability of Acha cereals, fermentation of malted Digitaria exilis (Acha) flour using single and combination of lactic acid bacteria to produce weaning food was carr...

Jun, 2020 Vol. 34, Issue 1

PDF

Research Article Vol. 32, Issue 1

Microbiological and Physico-chemical Analyses of Wine produced from Citrulluslanatus (Watermelon) and Psidiumguajava (Guava) blend using Saccharomyces cerevisiae

Akpoghelie P. O.^*, Omonigho, S. E

Citrullusl anatus (Watermelon) and Psidium guajava (Guava) are tropical fruits with short shelf-lives because of the temperature and relative humidity conditions in tropical countries like Nigeria. Production of wine from these fruits could help to reduce the extent of post-harvest loss and increase the variety of wines. Juice from the fruits wa...

Jun, 2018 Vol. 32, Issue 1

PDF

Back to Articles