Exploring Microbial Fermentation to Enhance Shelf Life and Nutritional Quality of Local Foods

1.1 Introduction

In this section, Exploring Microbial Fermentation to Enhance Shelf Life and Nutritional Quality of Local Foods is discussed, with relevant and recent citations. As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the aim and objectives of the study. Others are significance of the study, scope of work, research hypothesis and questions, limitation of the study and definition of terms.

1.4 Aim and Objectives of the Study

The aim of the study is to explore the Microbial Fermentation to Enhance Shelf Life and Nutritional Quality of Local Foods. The specific objectives of this study include:

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2.1 Introduction

This chapter presents existing knowledge, relevant theories, previous research findings, and the methods used by other researchers to provide background information on Exploring Microbial Fermentation to Enhance Shelf Life and Nutritional Quality of Local Foods. This section also documents the state of the art on the subject under study and provides a comprehensive review of the existing literature. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …