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Talking of Beverages. Traditional beverages and modern beverages can be compared too Fermentation Fermentation of millet as we know reduces antinutritional factors such as Tannins. also the fermentation microbiota produces acids such as lactic acid which contributes to microbial safety of the beveraRead more
Cassava ranks very high among crops that convert the greatest amount of solar energy into soluble carbohydrates per unit of area. Among the starchy staples, cassava gives a carbohydrate production which is about 40% higher than rice and 25% more than maize, with the result that cassava is the cheapeRead more
When we consider both as finished products. Raw milk is of superior quality. But in terms of organoleptic properties. Pasteurized milk is superior.
Appreciated Stephen, When it comes to Sweet potatoes and its Nutritional superiority, Is it safe to recommend Blending to achieve both technological and Nutritional Targets in food security
Pasteurized milk is superior in quality. Well People argue that Pasteurization has an effect on Vitamins and Bioactive peptides such as those that prevent allergies but Studies have shown that Pasteurization assures safety in terms of destroying pathogenic bacteria as well as majority of the spoilagRead more