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.
Ojokoh A. O and Ajayi-Choco T (2018); Effects of Fermentation and Extrusion On The Microbiological And Proximate Composition Of Ripe Plantain And Groundnut Blend; International Journal of Scientific and Research Publications (IJSRP)
8(9) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.8.9.2018.p8190