This study investigated the functional properties of bread produced from composite flour (Wheat, Air potato and cassava) and comparatively evaluated the sensory acceptability of bread products fermented using Baker’s yeast amongst prospective consumers at the Federal University o...
Open access
Research Article10.9734/AJAAR/2017/36899
Comparative Study on Consumer Acceptability of Bread Produced with Composite Flour Fermented by Yeast Isolated from Palm Wine and Stale Bread This study investigated the sensory acceptability of bread produced from composite flour (wheat, air potato and cassava) fermented using y...
Open access
Research Article10.9734/AJB2T/2017/36898
The major sources of drinking water of the residents of rural settlements in Owo Local Government area are either uncovered wells or streams which are also used as latrines and dumpsites. This coupled with the acute poverty and abysmal sanitary practices of persons living across...
Open access
Research Article10.9734/AJOPACS/2017/36388
Access to quality drinking water is a major problem in rural settlements in Owo Local Government Area (L.G.A.) of Ondo State, Nigeria where surface and ground water sources (streams and wells) used for drinking are located near dump sites with faecal deposits. Therefore, bacterio...
Open access
Research Article10.9734/AJRIMPS/2017/36387