Articles

• Proximate and sensory evaluation of non - diary probiotic beverages made from tiger - nuts ( Cyperus esculentus L. ) and soy bean ( Glycine max )

  Afia Sakyiwaa Amponsah, Moses Kwaku Golly, Fredrick Sarpong, Beatrice Derigubah, Millicent Endeme

  9 - 17

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• The use of lactic acid bacteria as starter culture and its effect on the proximate composition and sensory acceptability of millet beverage

  Maurice Tibiru Apaliya, Emmanuel Kwaw, William Tchabo, Augustina Sackle Sackey, Nana Adwoa Serwah Boateng

  1 - 8

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• Effect of co-fermentation on the chemical composition and sensory properties of maize and soybean complementary flours

  Vivian Obiamaka Offiah, Joseph Oneh Abu, Mohammed Ikagu Yusufu

  18 - 28

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• Sensory and physicochemical properties of bread made from aerial yam (Dioscorea bulbifera) and wheat (Triticum aestivum) flour

  Elizabeth Mingle, Rita Elsie Sanful, Felix Narku Engmann

  29-35

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