Effect of coagulants on the physicochemical properties of fresh tofu

Autor: G. N. Dobson, C. F. Ezeama

Publikováno v: African Journal of Food Science. 13:287-296

Soy flour from soybean was processed to produce fresh tofu using three coagulants namely lime, Epson salt and tamarind. The results obtained showed that the pH of the samples were 7.20 for Epson salt, 5.00 for lime and 5.50 for tamarind. There were s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7de353e2f524e34040b9df856ad8f10
https://doi.org/10.5897/ajfs2019.1826

Effect of fermentation period on the organic acid and amino acid contents of Ogiri from castor oil bean seeds

Autor: C. F. Ezeama, Philippa C. Ojimelukwe, M. T. C. Ojinnaka

Publikováno v: Malaysian Journal of Microbiology, Vol 9, Iss 3, Pp 201-212 (2013)
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Scopus-Elsevier

Aims: To monitor the changes in the concentration of organic acid and amino acid contents during the fermentation of castor oil bean seed into ogiri. Methodology and results: In this study, ogiri, a Nigerian fermented food condiment was prepared from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::711a8fdc66939226fb847816327acc78
https://doaj.org/article/6f5e3f9894794a2c91449467b7d20127

The influence of fermentation and salting on the bacterial, chemical and sensory characteristics of catfish (Clarias buthupogon) based marinate in Nigeria

Autor: C. F. Ezeama, E. J. Udoh

Publikováno v: African Journal of Food Science. 6

Catfish (Clarias buthupogon) was treated with 10% w/w NaCl and 15% w/w NaCl with or without the addition of spices (1% w/w garlic powder and 1% w/w red pepper) and allowed to ferment naturally and at room temperature (28 ± 2°C) for two weeks. Bacte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bf1d0ab4d634f9d7e5958df7015bc985
https://doi.org/10.5897/ajfs12.039