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Effects of Fermentation and Extrusion On The Microbiological And Proximate Composition Of Ripe Plantain And Groundnut Blend

This study was designed to monitor the effect of fermentation and extrusion on ripe plantain and groundnut blends. The blended samples were prepared in five combinations (A=100% ripe plantain; B= 80% ripe plantain: 20% groundnut; C= 60% ripe plantain: 40% groundnut; D= 50% ripe plantain: 50% groundnut and E= 100% groundnut) and separated into four batches (i.e. first batch = preconditioned and extruded; second batch = fermented; third batch = fermented and extruded; and fourth batch = unfermented/unextruded. The blended samples were fermented for 96 hours in submerged state fermentation. The pH, temperature and total titratable acidity (TTA) of the fermented samples were determined.
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Date Issued 2018-09-06
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Date Of Record Creation 2018-10-07 03:47:44
Date Of Record Release 2018-10-07 03:47:44
Date Last Modified 2018-10-07 03:47:44

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