O.O. Ezekiel

TL;DR: The current knowledge of the inherent potentials of grain amaranths, its current application in the food industry and a framework for actions and partnerships required to scale up and improve amaranth value chain are discussed.

TL;DR: Investigation of the effect of submerged fermentation using Trichoderma viride ATCC 36316 on the protein content and amino acid profile of enzyme and non-enzyme pre-treated cassava peel found that dry biomass increased in crude protein, true protein, crude fat, crude fibre, ash and total dietary fibre.

TL;DR: In this paper, tamarind seed was fermented using the conventional traditional method of iru (daddawa) production using standard methods and was tested for proximate composition, antinutrients, mineral profile, and other physicochemical properties.

TL;DR: Solid state fermentation of cassava peel with emphasis on protein enrichment using Trichoderma viride was evaluated and 30C incubation temperature with ammonium sulfate (10g N / kg substrate) was most suitable for protein enrichment with Trichodma virides.

TL;DR: In this article, the authors evaluated effects of alkaline and microwave pretreatments of orange and plantain peels on activity, stability and kinetic properties of crude and purified polygalacturonase produced by Aspergillus awamori, and its application in mango juice extraction.