Processing high protein munkoyo with increased probiotic viability.

Food Science

1. Lactic Acid Bacteria 100%
2. Spontaneous Fermentation 100%
3. Cereal-Based Beverage 100%
4. Aroma Compound 50%
5. Energy Drink 33%
6. Starter Culture 33%
7. Fermented Food 16%
8. Food Security 16%
9. Enterobacteriaceae 16%
10. Sorghum 16%
11. Amplicon Sequencing 16%
12. Fermented Cereals 16%
13. Processed Products 16%