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Development of starter culture for improved processing of Lafun, an African fermented cassava food product

Autor: S W, Padonou, D S, Nielsen, N H, Akissoe, J D, Hounhouigan, M C, Nago, M, Jakobsen

Publikováno v: Journal of applied microbiology. 109(4)

To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun.A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::26728dbd95c12cc4033dd3998031da6d
https://pubmed.ncbi.nlm.nih.gov/20553347

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Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods

Autor: M, Egounlety, O C, Aworh, J O, Akingbala, J H, Houben, M C, Nago

Publikováno v: International journal of food sciences and nutrition. 53(1)

Maize-based weaning foods prepared from whole maize meal or dehydrated fermented maize (ogi) flour fortified with soybean, cowpea or groundbean tempe, with or without the addition of melon seed flour were fed to 40 albino weanling rats. The nutrient

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::6446cd94d84641a7468cb70d031f9bb8
https://pubmed.ncbi.nlm.nih.gov/11820093

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