145 related articles for article (PubMed ID: 9527349)
1. An evaluation of the microflora associated with fermented African oil bean (Pentaclethra macrophylla Bentham) seeds during ugba production.
Isu NR; Njoku HO
Plant Foods Hum Nutr; 1997; 51(2):145-57. PubMed ID: 9527349
[TBL] [Abstract][Full Text] [Related]
2. Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba.
Ahaotu I; Anyogu A; Njoku OH; Odu NN; Sutherland JP; Ouoba LI
Int J Food Microbiol; 2013 Mar; 162(1):95-104. PubMed ID: 23376783
[TBL] [Abstract][Full Text] [Related]
3. An evaluation of the effect of Bacillus cells and Bacillus spores in association with cowpea granules as starter cultures for the fermentation of African oil bean (Pentaclethra macrophylla Bentham) to 'ugba'.
Isu NR; Abu GO
Plant Foods Hum Nutr; 2000; 55(2):127-38. PubMed ID: 10898482
[TBL] [Abstract][Full Text] [Related]
4. Improvement of the traditional processing and fermentation of African oil bean (Pentaclethra macrophylla Bentham) into a food snack--'ugba'.
Isu NR; Ofuya CO
Int J Food Microbiol; 2000 Sep; 59(3):235-9. PubMed ID: 11020043
[TBL] [Abstract][Full Text] [Related]
5. Role of bacteria isolates in the spoilage of fermented African oil bean seed ugba.
Nwamaka NT; Chike A; Obiajulu A
Pak J Biol Sci; 2010 May; 13(10):497-503. PubMed ID: 21848074
[TBL] [Abstract][Full Text] [Related]
6. Microorganisms associated with natural fermentation of Prosopis africana seeds for the production of okpiye.
Achi OK
Plant Foods Hum Nutr; 1992 Oct; 42(4):297-304. PubMed ID: 1438073
[TBL] [Abstract][Full Text] [Related]
7. Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production.
Anihouvi VB; Sakyi-Dawson E; Ayernor GS; Hounhouigan JD
Int J Food Microbiol; 2007 May; 116(2):287-91. PubMed ID: 17291615
[TBL] [Abstract][Full Text] [Related]
8. Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds.
Jideani IA; Okeke CR
Plant Foods Hum Nutr; 1991 Jan; 41(1):27-34. PubMed ID: 1673237
[TBL] [Abstract][Full Text] [Related]
9. Ugba, the fermented African oilbean seeds; its production, chemical composition, preservation, safety and health benefits.
Ogueke CC; Nwosu JN; Owuamanam CI; Iwouno JN
Pak J Biol Sci; 2010 May; 13(10):489-96. PubMed ID: 21848073
[TBL] [Abstract][Full Text] [Related]
10. Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments.
Sanni AI; Ayerno GS; Sakyi-Dawson E; Sefa-Dedeh S
Plant Foods Hum Nutr; 2000; 55(2):111-8. PubMed ID: 10898480
[TBL] [Abstract][Full Text] [Related]
11. Alkaline-fermented foods: a review with emphasis on pidan fermentation.
Wang J; Fung DY
Crit Rev Microbiol; 1996; 22(2):101-38. PubMed ID: 8817079
[TBL] [Abstract][Full Text] [Related]
12. Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin.
Azokpota P; Hounhouigan DJ; Nago MC
Int J Food Microbiol; 2006 Apr; 107(3):304-9. PubMed ID: 16413077
[TBL] [Abstract][Full Text] [Related]
13. Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for "Ugba" Production.
Nwokeleme CO; Ugwuanyi JO
Int J Food Sci; 2015; 2015():706328. PubMed ID: 26904664
[TBL] [Abstract][Full Text] [Related]
14. Studies on the influence of temperature, relative humidity and microenvironment on the natural fermentation of African oil bean seeds to 'Ugba'.
Isu NR; Njoku HO
Plant Foods Hum Nutr; 1998; 52(4):337-51. PubMed ID: 10426121
[TBL] [Abstract][Full Text] [Related]
15. Antimicrobial activity of Bacillus subtilis and Bacillus pumilus during the fermentation of African locust bean (Parkia biglobosa) for Soumbala production.
Ouoba LI; Diawara B; Jespersen L; Jakobsen M
J Appl Microbiol; 2007 Apr; 102(4):963-70. PubMed ID: 17381739
[TBL] [Abstract][Full Text] [Related]
16. Fermentation induced changes in volatile components of African oil bean (
Ohiri RC; Bassey EE
Food Sci Nutr; 2017 Jul; 5(4):948-955. PubMed ID: 28748085
[TBL] [Abstract][Full Text] [Related]
17. Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour.
Akubor PI; Chukwu JK
Plant Foods Hum Nutr; 1999; 54(3):227-38. PubMed ID: 10716404
[TBL] [Abstract][Full Text] [Related]
18. Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment.
Ouoba LI; Cantor MD; Diawara B; Traoré AS; Jakobsen M
J Appl Microbiol; 2003; 95(4):868-73. PubMed ID: 12969303
[TBL] [Abstract][Full Text] [Related]
19. The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment.
Olasupo NA; Okorie CP; Oguntoyinbo FA
Front Microbiol; 2016; 7():1153. PubMed ID: 27540371
[TBL] [Abstract][Full Text] [Related]
20. The influence of salt and temperature on the natural fermentation of African locust bean.
Ikenebomeh MJ
Int J Food Microbiol; 1989 May; 8(2):133-9. PubMed ID: 2641887
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
