Výsledky vyhledávání - "SN Mokemiabeka"

Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)

Autor: D Louembe, R Moyen, J Dhellot, Simon Charles Kobawila, SN Mokemiabeka

Publikováno v: African Journal of Biotechnology; Vol 13, No 42 (2014)

The "nsamba" (palm wine) and "bikedi" (retted cassava dough) are respectively produced by fermentation from the sap of the oil palm ( Elaeis guineensis Jack) and lactic acid fermentation from cassava root ( Manihot cassava Crantz). The study is focus

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aba4db1a27a6d928f2afd1f77212fe85
https://www.ajol.info/index.php/ajb/article/view/123785

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Traditional retting of cassava roots in the ponds or the rivers

Autor: SC Kobawila, D. Louembe, SN Mokemiabeka, J Dhellot

Publikováno v: International Journal of Biological and Chemical Sciences; Vol 5, No 1 (2011)

The traditional retting of cassava roots occurs in ponds or in backwaters. The medium pH is slightly acidic (pH 5.54) and the pressure of dissolved oxygen is very low (pO2 1.96). The fermentation of cassava roots lasts for three days in the rainy sea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ae0fabf9eb6de4fd3d3dcc504411e98
https://doi.org/10.4314/ijbcs.v5i1.68091

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