1.1 Introduction
In this section, Improving Nigerian Fermented Cassava Products Through Microbial Starter Cultures 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
This research aims to improve the Nigerian Fermented Cassava Products Through Microbial Starter Cultures. To achieve this aim, the study has the following objectives:
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