Umar, A. F.

Biochemical Changes during the Fermentation of Baobab (Adansonia digitata) Fruit Pulp Yoghurt

This study was conducted to assess biochemical changes during the fermentation of Adansonia digitata fruit pulp Yoghurt. The Baobab fruit pulp Yoghurt was prepared in the Laboratory using the conventional method. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures while a control was produced without the starter...