Effect of Microbial Cell-Size on Solid State Fermentation of Cowpea (Vigna unguiculata L. Walp) and Groundnut (Arachis hypogaea L.) by Rhizopus oligosporus

Effect of Microbial Cell-Size on Solid State Fermentation of Cowpea (Vigna unguiculata L. Walp) and Groundnut (Arachis hypogaea L.) by Rhizopus oligosporus

The solid state fermentation of Vigna unguiculata L. Walp (cowpea) and Arachis hypogaea L. (groundnut) was carried out using Rhizopus oligosporus at different inoculum size (1.89 x 102, 3.78 x 102, 5.67 x 102, 7.56 x 102, 9.45 x 102 and 11.34 x 102 CFU g-1).  Following fermentation for 72 hours, bi...

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Bibliographic Details
Main Authors: E. Aganbi, E. O. Egbune, O. C. Orororo, T. Ezedom, O. U. Egbune, N. J. Tonukari
Format: Article
Language:English
Published: Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP) 2023-06-01
Series:Journal of Applied Sciences and Environmental Management
Subjects:
Cowpea;
groundnut;
Rhizopus oligosporus;
fermentation;
protein
Online Access:https://www.ajol.info/index.php/jasem/article/view/250198

Internet

https://www.ajol.info/index.php/jasem/article/view/250198

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