Sourdough Fermentation of Local Wheat-Millet Flours
Food Science and Technology — 2025, Undergraduate
nigerialocalfermentationwheatsourdough
This study examines sourdough Fermentation of Local Wheat-Millet Flours in Jos. The research adopted a survey design, collecting data from 176 vendors. Findings reveal that sourdough softens texture of composite breads The study recommends consumer nutrition education emphasising labels and diversity
Ad slot
Report a problem with this project
More from Food Science and Technology
- Colour and Nutrient Retention in Boiled Leafy Vegetables
- Street Food Energy Density and Teenage Snacking
- Chilled Storage Life of Fresh-Cut Vegetables
- Presence of Food Adulterants in Pepper Powder Markets
- Melanin Index of Fermented Locust Bean Products
AdvertisementAd slot
Too time-strapped to build it yourself?
Our team writes final-year projects and builds software on request — source, materials and support included. Get a quote.