Moisture sorption isotherms of dawadawa, a fermented African locust bean (Parkia biglobosa Jacq. Benth)

By Sopade P.A.   Ajisegiri E.S.   Abass A.B.  

Food Control, Vol. 7, Iss. 3, 1996-06 ,pp. : 153-156

Elsevier

Access to resources Recommend Favorite

Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon

By  

Food Science & Nutrition, Vol. 3, Iss. 4, 2015-07 ,pp. : 292-301

John Wiley & Sons Inc

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

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

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