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Author

G. Adegbola

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Open access Oct 2026

Probiotics characterization of fermented tiger nut-millet-blended beverage

This study investigated the functional characteristics and probiotic potential of lactic acid bacteria (LAB) isolated from a fermented tiger nut-millet beverage. The beverage was prepared using a traditional tiger nut fermentation process (sorting, cleaning, soaking, spicing, wet-grinding, fermentation, filtration,...

O. P. Odeleye, B. M. Gabriel-Ogunniyi, G. Adegbola et al. · 0 citations

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