The effect of solvent treatment on the chemical composition and organoleptic acceptability of traditional condiments from Nigeria

Author:

Arogba S. S.,Ademola A.,Elum M.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference24 articles.

1. Oyewole OB, Odunfa SA (1990) Effect of cooking method on water absorption and ease of dehulling in preparation of African locust beans for iru. Intern J Food Sci Technol 25: 461?463.

2. Lapedes DN (1978) Dictionary of scientific and technical terms, 2nd ed. New York: McGraw-Hill, pp. 1511.

3. Fetuga BL, Babatunde GM, Oyenuga VA (1973) Protein quality of some Nigerian foodstuffs, I: Chemical assay of nutrients and amino acid composition. J Sci Food Agric 24: 1505?1514.

4. Odunfa SA (1985) Microbiological and toxicological aspect of fermentation of castor oil-seeds for ?ogiri? production. J Sci Food Agric 50: 1958?1959.

5. Barber LI, Achinewu SC (1992) Microbiology of ?ogiri? production from melon seeds (Citrullus vulgaris). Nig Food J 10: 129?135.

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