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Microbiological evaluation of shelflife indices of fermented African locust bean cake stored under different preservative treatments
Bayero Journal of Pure and Applied Sciences
This study was carried out on the preservation of fermented Parkia bigl from Local Producers and laboratory produced. The local and fermented laboratory controlled samples were treated with 0.5ml of freshly prepared ginger extract. Another set of control was left untreated. The samples were stored at ambient temperature for 30 and 120 days. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure. The analysis consisted ofdoi:10.4314/bajopas.v10i1.30s fatcat:7ulkxqh2tbdgvhm7bvhkd2mdou