Výsledky vyhledávání - "Grace Abosede Daji"

Akademický článek

Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula

Autor: Grace Abosede Daji, Ezekiel Green, Oluwafemi Ayodeji Adebo

Publikováno v: Fermentation, Vol 9, Iss 1, p 58 (2023)

Mahweu is an important indigenous beverage for many low-income and undernourished consumers in southern Africa. As a result, the nutritional and phytochemical profile of mahewu samples (obtained using optimized fermentation and boiling conditions fro

Externí odkaz: https://doaj.org/article/1b1cc7517b5543f7ad18dd75fe60414c

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Akademický článek

Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula

Autor: Grace Abosede Daji, Ezekiel Green, Adrian Abrahams, Ajibola Bamikole Oyedeji, Kedibone Masenya, Kulsum Kondiah, Oluwafemi Ayodeji Adebo

Publikováno v: Foods, Vol 11, Iss 20, p 3171 (2022)

Mahewu is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) mahewu, with the use

Externí odkaz: https://doaj.org/article/441a9ce05f4e4ef3bdd044e3ca5602e4

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