Effect of Ginger and Cloves Fortification on the Microbial, Proximate, Sensory and Bioactive Constituents of Pito
Pito is a sorghum-based beverage widely consumed in Nigeria and some parts of Africa, but the quality of the beverage has not been well documented. This study therefore investigated the effect of fortification on the quality of fermented pito. Different samples of pito were prepared; 100% sorghum (control), 75% sorghum + 15% cloves + 10% […]
Ethnobotanical Study of Village Darangal Kambat Tehsil Samarbagh, District Dir Lower, Khyber Pakhtunkhwa Pakistan
A total of 50 species of plants belonging to 35 families were collected from the research area Darangal Dir Lower. Details about their local names, descriptions of plants, and ethno-medicinal uses were also recorded. These medicinal plants are used for different types of diseases such as respiratory disease, colds, diabetes, kidney disease, fever, pain, hair […]