Výsledky vyhledávání

Microbiological, Nutritional and Sensory Evaluation of Ogba Instant Native ‘Ukashi’ Soup

Autor: Ahaotu I

Publikováno v: Open Access Journal of Microbiology & Biotechnology. 7:1-9

Ogba native soup prepared using indigenous leafy vegetables is relished by the people irrespective of social status. Although native soups are popularly known to be nutritious, they are predisposed to microbial contamination that poses a threat to hu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::962390c4b87ae0e34b59a23c7640a3fa
https://doi.org/10.23880/oajmb-16000218

Zobrazit plný text záznamu

Akademický článek

Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba

Autor: Ahaotu, I., Anyogu, A., Njoku, O.H., Odu, N.N., Sutherland, J.P., Ouoba, L.I.I.

Publikováno v: In International Journal of Food Microbiology 1 March 2013 162(1):95-104

Zobrazit plný text záznamu

Akademický článek

Fermentation of melon seeds for 'Ogiri egusi' as affected by fermentation variables using Bacillus subtilis

Autor: Ogueke, C. C., Okoli, A. I., Owuamanam, C. I., Ahaotu, I.

Publikováno v: Malaysian Journal of Microbiology, Vol 9, Iss 4, Pp 279-288 (2013)

Aims: Manipulation of fermentation variables during ‘Ogiri egusi’ production using Bacillus subtilis was studied with the view to improving the fermentation process and quality of product. The variables studied were relative humidity (RH), temper

Externí odkaz: https://doaj.org/article/9746d262fd784b5badd9c5988ea9b3eb

Zobrazit plný text záznamu

Akademický článek

Free and attached cells of Bacillus subtilis as starters for production of a soup flavouring ('ogiri egusi')

Autor: Peter-Ikechukwu, A. I., Ahaotu, I., Owuamanam, C. I., Ogueke, C. C.

Publikováno v: Malaysian Journal of Microbiology, Vol 9, Iss 1, Pp 103-110 (2013)

Aims: This Bacillus subtilis has been identified to be the main fermenting bacterium during indigenous production of “ogiri egusi”; a traditional soup flavouring rich in protein. Evaluation of the use of starter and broth cultures of this bacteri

Externí odkaz: https://doaj.org/article/1fb7e9cef06d4bb4a324fc4e2b9254f0

Zobrazit plný text záznamu

Use of Bacteria that Produce Linamarase in Cassava Processing for Gari

Autor: Ahaotu, I, Ogueke, CC, Owuamanam, CI, Ahaotu, NN, Nwosu, JN

Publikováno v: Nigerian Food Journal; Vol 29, No 2 (2011)

Assessment of the effectiveness of microorganisms involved in gari fermentation in the degradation of cyanogenic glucosides was studied. Alcaligenes faecalis, Lactobacillus plantarum, Bacillus subtilis and Leuconostoc cremoris were isolated from cass

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::6808447fd60cc802706b6ebbc606c247
https://www.ajol.info/index.php/nifoj/article/view/80607

Zobrazit plný text záznamu

The Proximate and Functional Properties of African Yam Bean (Sphenostylis sternocarpa) Seeds as Affected by Processing

Autor: Nwosu, JN, Ahaotu, I, Ayozie, C, Udeozor, LO, Ahaotu, NN

Publikováno v: Nigerian Food Journal; Vol 29, No 2 (2011)

African Yam Bean (Sphenostylis stenocarpa) known as AYB was subjected to different processing treatments such as soaking in water, blanching, cooking and roasting. Soaking was carried out for 24 h. A portion was blanched in hot water at 100oC for 2 m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::398413175822e6cb1eb2539429341b80
https://www.ajol.info/index.php/nifoj/article/view/80606

Zobrazit plný text záznamu

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Vyhledávací nástroje:

Upřesnit hledání