World Journal of Food Science and Technology

Volume 8, Issue 2, June 2024

  • Review Article

    Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages

    Daniel Asfaw Kitessa*

    Issue: Volume 8, Issue 2, June 2024
    Pages: 35-43
    Received: 25 March 2024
    Accepted: 22 April 2024
    Published: 14 June 2024
    Abstract: Spontaneously fermented cereal-based foods and beverages are fermented by diverse arrays of microorganisms which play significant roles at different stages of fermentation. The aim of this review is to summarize the scientific data on the microbiology of cereal-based spontaneously fermented foods and beverages. Yeasts are a large group of beneficia... Show More
  • Research Article

    Evaluation of Food Quality of Released Maize Varieties Grown in Oromia, Ethiopia

    Megersa Daba*, Abiyot Lelisa

    Issue: Volume 8, Issue 2, June 2024
    Pages: 44-51
    Received: 18 April 2024
    Accepted: 5 June 2024
    Published: 26 June 2024
    Abstract: Maize is widely produced in Ethiopia and is mostly used for human consumption. Considerable efforts are being made by agricultural researchers to release different maize varieties and adaptations according to different agro-ecology. However, there is an information gap on the physic-chemicals of food qualities and the consumer's preference for all ... Show More