Journal of
Agricultural Biotechnology and Sustainable Development

  • Abbreviation: J. Agric. Biotech. Sustain. Dev.
  • Language: English
  • ISSN: 2141-2340
  • DOI: 10.5897/JABSD
  • Start Year: 2009
  • Published Articles: 144

Full Length Research Paper

Effect of fermentation on sorghum and cowpea flour blends

A. O. Ojokoh
  • A. O. Ojokoh
  • Department of Biotechnology, Federal University of Technology, Akure, Ondo State, Nigeria.
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R. A. Alade
  • R. A. Alade
  • Department of Microbiology, Federal University of Technology, Akure, Ondo State, Nigeria.
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P. T. Ozabor
  • P. T. Ozabor
  • Department of Microbiology, Osun State University, Osogbo, Osun State, Nigeria.
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I. F. Fadahunsi
  • I. F. Fadahunsi
  • Food Microbiology and Biotechnology Unit, Department of Microbiology, University of Ibadan.
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  •  Received: 18 December 2019
  •  Accepted: 23 March 2020
  •  Published: 30 November 2020

How to cite this article

APA /
Ojokoh, A. O., Alade, R. A., Ozabor, P. T., & Fadahunsi, I. F . (2020). Effect of fermentation on sorghum and cowpea flour blends. Journal of Agricultural Biotechnology and Sustainable Development, 12(2), 39-49.
Chicago /
A. O. Ojokoh, R. A. Alade, P. T. Ozabor and I. F. Fadahunsi  . "Effect of fermentation on sorghum and cowpea flour blends." Journal of Agricultural Biotechnology and Sustainable Development 12, no. 2 (2020): 39-49.
MLA /
A. O. Ojokoh, et al. "Effect of fermentation on sorghum and cowpea flour blends." Journal of Agricultural Biotechnology and Sustainable Development 12.2 (2020): 39-49.
DOI /
https://doi.org/10.5897/JABSD2019.0365
URL /
https://academicjournals.org/journal/JABSD/article-abstract/F14037A65446

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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