VERIFICATION OF THE VIABILITY AND UTILIZATION OF USING POST-FERMENTATIVE RESIDUES IN BANANA (Musa balbisiana colla) VINEGAR FOR FOOD INDUSTRY

Abstract

In order to utilize the post-fermentative residues if banana vinegar (M.balbisiana Colla), the project was developed concerning the determination of the basic components of this residue (fermented paste) with a view to a possible rational use in the manufacture of animal feed, as well as to try to reduce the problem of environmental pollution. Several proceedings were.