Effect of processing on proximate composition, anti-nutrient status and amino acid content in three accessions of African locust bean (Parkia biglobosa (jacq.) benth

By Urua Ikootobong Sunday   Uyoh Edak Aniedi   Ntui Valentine Otang   Okpako Elza Cletus  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 1, 2013-02 ,pp. : 94-102

Informa Healthcare

Access to resources Recommend Favorite

Genotyping of starter cultures of Bacillus subtilis and Bacillus pumilus for fermentation of African locust bean (Parkia biglobosa) to produce Soumbala

By Ouoba L.I.I.   Diawara B.   Amoa-Awua W.k.   Traore A.S.   Moller P.L.  

International Journal of Food Microbiology, Vol. 90, Iss. 2, 2004-01 ,pp. : 197-205

Elsevier

Access to resources Recommend Favorite

Evaluation of starters for the fermentation of African oil bean ( Pentaclethra Macrophylla Benth) seeds

By Enujiugha V.N.   Akanbi C.T.   Adeniran H.A.  

Nutrition & Food Science, Vol. 38, Iss. 5, 2008-09 ,pp. : 451-457

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods

By Iglesias H.A.   Chirife J.  

Food Research International, Vol. 28, Iss. 3, 1995-01 ,pp. : 317-321

Elsevier

Access to resources Recommend Favorite

Indigenous Perception and Characterization of Yanyanku and Ikpiru: Two Functional Additives for the Fermentation of African Locust Bean

By Agbobatinkpo Pelagie   Azokpota Paulin   Akissoe Noël   Kayode Polycarpe   Da Gbadji Rachelle   Hounhouigan D. Joseph  

Ecology of Food and Nutrition, Vol. 50, Iss. 2, 2011-03 ,pp. : 101-114

Routledge Ltd

Access to resources Recommend Favorite