Effect Of Germination And Fermentation On Microflora Sensory Characteristics And Energy Density Of Fermented Low Tannin Sorghumchickpea Blended Porridge As Complementary Food
Food And Nutritional Sciences Project Topics
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NlIIrilional composition, microbiology and sensO/y characteristics oj' germinated andrnfermented low lannin sorghum (Sorghum bicolor L. Moench) variety ("teshole ") andrnkabuli chickpea (Cicer arielinum L.,) variety ("harbu ' ) blend were invesligated.rnTraditional processing (germinat ion and jimnel1lation) methods were observed to berneffective in reducing antimllritional facto rs. Siondard Methods o/AOAC were usedforrnanalysis o/nlltritionol compositions. Porridf!,el lI'ae evaluated/ur their acceptobilitv testrnusing a nine poinl hedonic scale. Tvlal p/ole ('ollnl (lnd IOe/ic acid baclerial cOllnl Irerernenumerated using Plate Count Agar and MRS ogCt/; re.sjJectively Fermentation for -18rnhours reduced the tOlal baclerial count from I 57 to 3. 1610gcjil/m by reducing the pH tornthe level of
Subsurface Intelligence & Critical Mineral Exploration
Modern Geology projects now focus on Machine Learning in Mineral Targeting, Carbon Capture & Storage (CCS) Geologic Modeling, and Critical Mineral Systems (Lithium, REEs). If your research involves Hydrogeological Connectivity, Seismic Inversion, or Geotechnical Site Characterization, ensure your analysis follows the JORC or NI 43-101 reporting standards and utilizes robust 3D Subsurface Visualization and Geochemical Fingerprinting frameworks.
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