Microbiological And Biochemical Changes During The Fermentation OF Bitter Yam (Dioseora dumetorum) And Cowpea (Vigna unguiculata) As In Infant Complimentary Food

Abstract

Cow-pea grains and bitter yam slices in ration 7:3 w/w and 6:4w/w co-fermented anaerobically for 72 hours at room temperature were studied. During the 72 hours of fermentation, the hydrolysis of the carbohydrate and the subsequent conversion of sugars and minerals by the fermenting microbes must have constructed much especially to the increase microbial load.