id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
aesr-129	M. N, Chukwu,; C. G., Ezeagwula,; A. A, Nwakaudu,; W., Oti,; I, Anyaogu,	Microbial Loads of Ogiri-Ahuekere Condiment Produced from Groundnut Seed (Arachis hypogaea Linn)	2019	6	.pdf	application/pdf	4167	239	56	Table showed that TCC of fermented ogiri-ahuekere samples from 1 and 2 day(s) were significantly the same while TCC of 2 days fermented ogiri-ahuekere sample (1.03×107cfu/g) was significantly different from TCC of unfermented ahuekere though similar to TCC (1.60×107cfu/g) of 3 days fermented ogiri-ahuekere sample. Many families in West Africa often used fermented condiments as low cost meat substitute.	cache/aesr-129.pdf	txt/aesr-129.txt