Probiotification of plant milk can improve its sensory and health-promoting properties. As traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, the two LAB recently isolated from current Ivorian staple (a pepper a beer) were screened. These strains LAC 1 (Lactobacillus plantarum) 2 (Pediococcus acidilactici) which...

Abstract 20 g cashew nut shell (CNS) was pyrolyzed in a fixed bed pyrolysis reactor at temperature of 700 °C, heating rate 100 °C/min, and time 45 minutes. The liquid (CNSL) obtained 61.3 %. Proximate ultimate analyses, viscosity (cp), density (g/ml), pH, FT-IR, GC-MS were carried out on the liquid. results from FT-IR analyses showed that consist mainly aliphatic aromatic hydrocarbons. analysis...

Cashew (Anacardium occidentale) has received both local and international recognition due to its expanding production capacity, trading, nut utilization. The cashew apple, which forms about 90% of the total fruit weight, is left on farmers' fields as agricultural waste owing limited knowledge health benefits, a lack technical know-how processing equipment, high perishability astringent taste. N...