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Article Title
Effect of Controlled Fermentation of Ogiri, on the Nutritional Composition, Mineral Profile, and Sensory Acceptability Using Bacillus subtilis as Starter
Authored by
J. S. Orsar
Joseph Sanwuar Tarka University of Agriculture Makurdi, Benue State, Nigeria.
I. O. Ogbonna
Joseph Sanwuar Tarka University of Agriculture Makurdi, Benue State, Nigeria.
G. M. Gberikon
Joseph Sanwuar Tarka University of Agriculture Makurdi, Benue State, Nigeria.
B. V. Ado
Joseph Sanwuar Tarka University of Agriculture Makurdi, Benue State, Nigeria.
O. O. Tanko
Federal Polytechnic, Kaura-Namoda, Zamfara State, Nigeria.