Tag: beverages

Nutritional, Physicochemical and Sensory Characterizations of Six Sorts of Probiotic Yogurts Developed With Milk and Cereal Grains (Maize, Millet and Sorghum) in Benin

Fermented beverages are popular in Benin and many other African countries. The study’s major goal is to assess the nutritional, physicochemical, and sensory qualities of two types of probiotic yoghurts made with milk and cereal grains (maize, millet and sorghum). The two sorts of beverages were made using two...
Read More

Description of Staphylococcus aureus Profile of Some Selected Processed Foods

It is supposed that processed foods are free from pathogenic microorganisms and spoilage, but this is not always true. Therefore, this analysis is intended to determine the presence of Staphylococcus aureus in some foods processed locally. One hundred and sixty samples were purchased from various locations in Calabar, Cross...
Read More