Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process
Clicks: 248
ID: 117330
1993
Fermented products were developed from different proportions of melon (Citrullus vulgaris schrad) and groundnut (Arachis hypogea) seeds after a 96 hour fermentation period. Proximate analysis, carried out on both fermented and unfermented samples, indicated that only the total carbohydrate content w …
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cd1993plantimprovement
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| Authors | Nwosu CD;Ojimelukwe PC;; |
| Journal | Plant foods for human nutrition (Dordrecht, Netherlands) |
| Year | 1993 |
| DOI | DOI not found |
| URL | |
| Keywords |
National Center for Biotechnology Information
NCBI
NLM
MEDLINE
humans
pubmed abstract
nih
national institutes of health
national library of medicine
Comparative Study
bacteria / metabolism
fungi / metabolism
bacteria / isolation & purification
hydrogen-ion concentration
fermentation
color
nutritive value
pmid:8506243
doi:10.1007/bf01886229
c d nwosu
p c ojimelukwe
arachis*
consumer behavior
food handling*
food microbiology*
fruit*
fungi / isolation & purification
odorants
seeds*
taste
|
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