Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process

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ID: 117330
1993
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Abstract
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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Authors Nwosu CD;Ojimelukwe PC;;
Journal Plant foods for human nutrition (Dordrecht, Netherlands)
Year 1993
DOI
DOI not found
URL
https://www.ncbi.nlm.nih.gov/pubmed/8506243
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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