African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Optimization of fermentation and malting process of sorghum beverage and effects on nutritional quality

Kiptanui Elisha Bwamu
  • Kiptanui Elisha Bwamu
  • Department of Food Technology and Nutrition, Faculty of Agriculture, University of Nairobi, Kenya.
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Kunyanga Catherine Nkirote
  • Kunyanga Catherine Nkirote
  • Department of Food Technology and Nutrition, Faculty of Agriculture, University of Nairobi, Kenya.
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Ngugi Eliud Kahiu
  • Ngugi Eliud Kahiu
  • Department of Food Technology and Nutrition, Faculty of Agriculture, University of Nairobi, Kenya.
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Kimani David Edgar
  • Kimani David Edgar
  • Department of Food Technology and Nutrition, Faculty of Agriculture, University of Nairobi, Kenya.
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  •  Received: 11 July 2022
  •  Accepted: 07 October 2022
  •  Published: 31 October 2022

How to cite this article

APA /
Kiptanui, E. B., Kunyanga, C. N., Ngugi, E. K., & Kimani, D. E. (2022). Optimization of fermentation and malting process of sorghum beverage and effects on nutritional quality. African Journal of Food Science, 16(10), 252-260.
Chicago /
Kiptanui Elisha Bwamu, Kunyanga Catherine Nkirote, Ngugi Eliud Kahiu and Kimani David Edgar . "Optimization of fermentation and malting process of sorghum beverage and effects on nutritional quality." African Journal of Food Science 16, no. 10 (2022): 252-260.
MLA /
Kiptanui Elisha Bwamu, et al. "Optimization of fermentation and malting process of sorghum beverage and effects on nutritional quality." African Journal of Food Science 16.10 (2022): 252-260.
DOI /
https://doi.org/10.5897/AJFS2022.2211
URL /
https://academicjournals.org/journal/AJFS/article-abstract/597A35669817

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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