Advances in Microbiology

Vol.7 No.7(2017), Paper ID 77728, 11 pages

DOI:10.4236/aim.2017.77044

 

Effects of Fermentation on the Proximate Composition of Irish (Solanum tuberosum) and Sweet Potato (Ipomoea batatas) Peels

 

Deke Victoria Adegunloye, Tolulope Christianah Oparinde

 

Department of Microbiology, Federal University of Technology, Akure, Nigeria
Department of Microbiology, Federal University of Technology, Akure, Nigeria

 

Copyright © 2017 Deke Victoria Adegunloye, Tolulope Christianah Oparinde et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

Adegunloye, D. and Oparinde, T. (2017) Effects of Fermentation on the Proximate Composition of Irish (Solanum tuberosum) and Sweet Potato (Ipomoea batatas) Peels. Advances in Microbiology, 7, 565-574. doi: 10.4236/aim.2017.77044.
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