Chiekie, U. I

Production and Proximate Composition of Yoghurts from Tiger nuts and Soybean using Lactic Acid Bacteria Starter Cultures

Traditionally, yoghurt is fermented whole milk. It is believed to possess nutritional and therapeutic properties. Appropriate aliquot of commercially prepared yoghurts was sourced and used to isolate LAB bacteria using standard procedures. The morphological characteristics of the isolates were studied and recorded. They were later stored in MRS aga...