id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-871	OKOLIE, Pius Ifeanyi; OKOLIE, Emilymary Chima; OGUNDIMU, Sarah Abiola; AGBOOLA, Kudirat Aina; OJINNAKA, Maureen Chinwe	EFFECTS OF Bacillus amyloliquefaciens CULTURE CONCENTRATIONS ON MICROBIAL LOAD, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF “IRU”-TYPE CONDIMENT FROM AFRICAN YAM BEAN (Sphenostylis stenocarp) SEEDS	2022	15	.pdf	application/pdf	8450	403	51	There was a significant difference in crude ash content between raw seed and unfermented AYB seed as well as fermented AYB seeds. Pius Ifeanyi OKOLIE, Emilymary Chima OKOLIE, Sarah Abiola OGUNDIMU, Kudirat Aina AGBOOLA, Maureen Chinwe OJINNAKA, Effects of Bacillus amyloliquefaciens culture concentrations on microbial load, physicochemical and sensory properties of “IRU”-type condiment from african yam bean (Sphenostylis stenocarp) seeds, Food and Environment Safety, Volume XXI, Issue 1 – 2022, pag. 47 – 61 51 Bacteria isolation and identification Presumptive B. amyloliquefacien was isolated during the natural fermentation of African yam bean seed condiment.	cache/fens-871.pdf	txt/fens-871.txt