Full Length Research Paper
References
|
Achi OK (2005). Review: Traditional fermented protein condiments in Nigeria. Afr. J. Biotechnol. 4:1612-1621. |
||||
| Antai SP and Ibrahim MH (1986). Microorganisms associated with African Locust Bean Parkia filicoidea Welw, fermentation for dawadawa Production. J. Appl. Microbiol. 61:145-148. | ||||
|
Aderibigbe EY and Odunfa SA (1990). Growth and Extracellular Enzyme-Production by Strains of Bacillus species isolated from fermenting African Locust Bean, Iru. J. Appl. Bacteriol. 69:662-671. Crossref |
||||
| Azokpota P, Hounhouigan DJ, Nago MC and Jakobsen M (2006). Esterase and protease activities of Bacillus spp. from afitin, iru and sonru; three African locust bean (Parkia biglobosa) condiments from Benin. Afr. J. Biotechnol. 5:265-272. | ||||
|
Beaumont M (2002). Flavouring composition prepared by fermentation with Bacillus spp. Int J Food Microbiol. 75:189-196. Crossref |
||||
|
Dahal NR, Karki TB, Swamylingappa B, Li Q and Gu GX (2005). Traditional foods and beverages of Nepal - A review. Food Rev. Int. 21:1-25. Crossref |
||||
|
Kiers JL, Van Laeken AEA, Rombouts FM and Nout MJR (2000). In vitro digestibility of Bacillus fermented soya bean. Int. J. Food Microbiol. 60:163-169. Crossref |
||||
|
Kpikpi EN, Dzogbefia VP and Glover RK (2009). Enzymatic and some biochemical changes associated with the production of "Kantong", a traditional fermented condiment in Northen Ghana. J. Food Biochem. 33:61-73. Crossref |
||||
|
Gruner E, von Graevenitz A and Altwegg M (1992). The API ZYM system: a tabulated review from 1977 to date. Journal of Microbiological Methods 16:101-118. Crossref |
||||
|
Mbajunwa OK, Akingbala JO, Mulongoy K and Oguntimein G (1998). Starter Culture Evaluation for the Production of Ugba from African Oil Bean Seed Pentaclethra macrophylla. J. Sci. Food Agr. 77:127-132. Crossref |
||||
|
Njoku HO, Ogbulie JN and Nnubia C (1990). Microbiological study of the traditional processing of African oil bean Pentaclethra macrophylia, for ugba production. Food Microbiol. 7:1326. Crossref |
||||
| Odunfa SA and Adesomoju A (1986). Fatty acid composition of African locust bean (Parkia biglobosa). Chem. Mikrobiol. Technol. Lebensm 10:125-127. | ||||
|
Omafuvbe BO, Shonukan OO and Abiose SH (2000). Microbiological and biochemical changes in the traditional fermentation of soybean for 'soy-daddawa' - Nigerian food condiment. Food Microbiol. 17:469-474. Crossref |
||||
|
Ouoba LII, Rechinger KB, Barkholt V, Diawara B, Traore AS and Jakobsen M (2003a). Degradation of proteins during the fermentation of African Locust Bean Parkia biglobosa, by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala. J. Appl. Microbiol. 94:396-402. Crossref |
||||
|
Ouoba LII, Cantor MD, Diawara B, Traore AS and Jakobsen, M (2003b). Degradation of African Locust Bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African Locust Bean condiment. J. Appl. Microbiol. 95:868-873. Crossref |
||||
|
Ouoba LII, Diawara B, Christensen T, Mikkelsen JD and Jakobsen M (2007). Degradation of polysaccharides and nondigestible oligosaccharides by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean Parkia biglobosa, food Condiment. Euro Food Res. & Technol. 224:689-694. Crossref |
||||
| Parkouda C, Nielsen DS, Azokpota P, Ouoba LII, Amoa-Awua WK, Thorsen L, Hounhouigan JD, Jensen JS, Tano-Debrah K, Diawara B and Jakobsen M (2009). The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Crit. Rev. Microbiol. 35139-156. | ||||
| Parkouda C, Thorsen L, Compaoré C, Nielsen DS, Tano-Debrah K, Jensen JS, Diawara B and Jakobsen M (2010). Microorganisms associated with Maari, a Baobab seeds fermented product. Int. J. Food Microbiol. 142-292-301. | ||||
| Parkouda, C. (2010). Microbiological and Biochemical Characterization of Maari; an Indigenous Alkaline Fermented Condiment from Baobab (Adansonia digitata L.) seeds. PhD thesis, University of Ghana, Legon Department of Nutrition and Food Science, 166 p. | ||||
|
Sanni AI (1993). The need for process optimization of African fermented foods and beverages. Int. J. Food Microbiol. 18:85-95. Crossrefh |
||||
|
Sarkar PK, Tamang JP, Cook PE and Owens JD (1994). Kinema - A traditional soybean fermented food - Proximate composition and microflora. Food Microbiol. 11:47-55. Crossref |
||||
|
Sarkar PK, Jones LJ, Craven GS and Somerset SM (1997), Oligosaccharide profiles of soybeans during kinema production. Lett. Appl. Microbiol. 24:337-339. Crossref |
||||
|
Wagenknecht AC, Mattick LR, Lewin LM, Hand DB and Steinkraus KH (1961). Changes in soybean lipids during tempeh fermentation. J. Food Sci. 26:373. Crossref |
||||
|
Waltman II DW, Shotts EB and HsuT-C (1982). Enzymatic characterization of Aeromonas hydrophila complex by the APIZYM System. J. Clin. Microbiol. 16:692-696. Pubmed |
||||
|
Wang J and Fung DYC (1996). Alkaline-fermented foods: A review with emphasis on pidan fermentation. Crit. Rev. Microbiol. 22:101-138. Crossref |
||||
|
Yagoub AEGA, Mohamed BE, Ahmed AH and Tinay AHE (2004). Study on Furundu, a traditional Sudanese fermented roselle (Hibiscus sabdariffa) seed: effect on in vitro protein digestibility, chemical composition and functional properties of the total proteins. J. Agric. Food. Chem. 52:6143-6150. Crossref |
||||
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
