Jul 26, 2021
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“Ey türk kadını! Sen yerde sürünmeye değil, omuzlar üzerinde göklere yükselmeye layıksın!” Mustafa Kemal Atatürk Türkçü ve İslami Tablolar
Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The study has for objective to follow microbiological and physicochemical changes during the fermentation of the millet’s dough and sorghum’s dough for the production of two new types of Ablo. The methodology adopted consisted in performing production’s essay followed by analyses in the laboratory. The dominant micro flora of the fermentation of millet-based Ablo and sorghum-based Ablo was constituted of lactic bacteria and yeasts and moulds. The evolution of lactic bacteria was inversely proportional to the decrease of the pH and the material dry during fermentation.
This study evaluated the apparent digestibility of nutrients as a function of the inclusion rate of cassava flour in broiler feed (Cobb 500). Thirty-six (36) animals and six (6) growth starters coded Rt1, Rt2, R25, R50, R75 and R100 were used. Digestive assessments were carried out on five consecutive days for each feed. CUDa values varied from one feed to another. The CUDa MS, CUDa MO and CUDa EM were high for all six feeds, ranging respectively from 74.12 to 81.83%, 80.33 to 89.05% MS and 80.26 to 88% MS. However, the MS, MO and EM of the control feeds were the most digested, followed by the R25 and R50 feeds. The animals digested the MG and PB of the control, R25 and R50 feeds better (80% DM and 72% DM). On the other hand, they did not digest the MG and PB of diets R75 and R100 (>70% DM). The CUDa CB of the control and R25 diets were statistically similar and the best digested. On the other hand, the CB of the R50, R75 and R100 diets were the least digestible. The CUDa of minerals such as calcium and phosphorus were less influenced by the feed. Above 50% inclusion of cassava flour in the feed, chickens digest less certain nutrients such as MG, BC and PB. But they digest minerals, DM, OM and EM well.
Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The objective of the study was to assess the microbiological quality of millet-based Ablo and sorghum-based Ablo. The methodology adopted was to perform production tests followed by analyses in the laboratory. The results showed that the lactic acid bacteria, yeasts and moulds were the dominant micro flora of the millet- based Ablo and sorghum-based Ablo. Furthermore, analysis showed that the millet-based Ablo and the sorghum-based Ablo doesn’t contain either total coli forms, coli forms thermo tolerant or consequently Escherichia coli.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The objective of the study was to assess the microbiological quality of millet-based Ablo and sorghum-based Ablo. The methodology adopted was to perform production tests followed by analyses in the laboratory. The results showed that the lactic acid bacteria, yeasts and moulds were the dominant micro flora of the millet- based Ablo and sorghum-based Ablo. Furthermore, analysis showed that the millet-based Ablo and the sorghum-based Ablo doesn’t contain either total coli forms, coli forms thermo tolerant or consequently Escherichia coli.
Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The objective of the study was to assess the microbiological quality of millet-based Ablo and sorghum-based Ablo. The methodology adopted was to perform production tests followed by analyses in the laboratory. The results showed that the lactic acid bacteria, yeasts and moulds were the dominant micro flora of the millet- based Ablo and sorghum-based Ablo. Furthermore, analysis showed that the millet-based Ablo and the sorghum-based Ablo doesn’t contain either total coli forms, coli forms thermo tolerant or consequently Escherichia coli.
Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The study has for objective to follow microbiological and physicochemical changes during the fermentation of the millet’s dough and sorghum’s dough for the production of two new types of Ablo. The methodology adopted consisted in performing production’s essay followed by analyses in the laboratory. The dominant micro flora of the fermentation of millet-based Ablo and sorghum-based Ablo was constituted of lactic bacteria and yeasts and moulds. The evolution of lactic bacteria was inversely proportional to the decrease of the pH and the material dry during fermentation.