Effect of processing on the microbiological, proximate, antinutritional and mineral profile of selected yellow cassava varieties and sorghum malt as potential raw materials for alcoholic beverage production

Effect of processing on the microbiological, proximate, antinutritional and mineral profile of selected yellow cassava varieties and sorghum malt as potential raw materials for alcoholic beverage production

Sorghum and yellow cassava can be regarded as the top two raw materials in the production of value-added food products due to their rich nutritional and food properties. Thus, this study was carried out to study the effect of these processing methods on the microbiological, proximate, antinutritiona...

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Main Authors: Patrick Othuke Akpoghelie, Great Iruoghene Edo, Shaimaa Imad Ali, Khawla A. Kasar, Khalid Zainulabdeen, Athraa Abdulameer Mohammed, Agatha Ngukuran Jikah, Emad Yousif, Cyprian Erumiseli Oshoma, Solomon Esharegoma Omonigho, Joseph Oghenewogaga Owheruo, Ufuoma Ugbune, Blessing Eleojo John, Joy Johnson Agbo
Format: Article
Language:English
Published: Maximum Academic Press 2024-01-01
Series:Beverage Plant Research
Subjects:
sorghum
cassava
nutritional
proximate
microbiological
Online Access:https://www.maxapress.com/article/doi/10.48130/bpr-0024-0022
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