African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Review

Enhancing sustainable development through indigenous fermented food products in Nigeria

A. T. Adesulu*
  • A. T. Adesulu*
  • Department of Microbiology, University of Ibadan, Oyo State, Nigeria
  • Google Scholar
K. O. Awojobi
  • K. O. Awojobi
  • Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria
  • Google Scholar


  •  Received: 25 January 2013
  •  Accepted: 05 February 2014
  •  Published: 19 March 2014

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Jyoti PT (2010). Benefits of Traditional Fermented Foods.

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Kristen M (2011). Benefits of Eating Raw and Fermented Foods.

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Murwan KS, Ali AA (2011). Effect of fermentation period on the chemi-cal composition, in-vitro protein digestibility and tannin content in two sorghum cultivars (Dabar and Tabat) in Sudan. J. Appl. Biosci. 39: 2602-2606.
 
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