ABSTRACT This research was conducted to determine the contribution of mushroom to the Physico-chemical, nutritive and sensory properties of hamburger. Four burger samples were prepared with different combinations (0%, 20%, 40% and 60%) of mushroom. The inclusion of mushroom caused a general decrease in the protein, fat, moisture, ash, mineral element, vitamin as well as a soluble protein and an increase in the carbohydrate contents of hamburgers. The proximate and soluble protein contents of...
ABSTRACT Fura is a millet-based spontaneously fermented dumpling produced and consumed in parts of West Africa, particularly Nigeria, Burkina Faso and Ghana. From eight (8) traditional fura production sites in northern Ghana, lactic acid bacteria (LAB) and yeasts were isolated, characterized and identified using genotypic methods. These included (GTG)5-based rep-PCR fingerprinting, sequencing of the 16S rRNA gene, multiplex PCR by means of recA gene sequence comparison and sequencing of D1/D2...