African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values

Author:

Ayoade Olasupo Nurudeen,Chimezie Okorie Princewill

Publisher

IntechOpen

Reference99 articles.

1. Olasupo NA. Fermentation biotechnology of traditional foods of Africa. In: Shetty K, Pometto A, Paliyath G, Levi RE, editors. Food Biotechnology. 2nd ed., revised and expanded ed. Boca Raton, New York: CRC Press, Taylor and Francis Group; 2006. pp. 1705-1739

2. Isu NR, Ofuya CO. Improvement of the traditional processing and fermentation of African oil bean (Pentaclethra macrophylla Bentham) seeds into a food snack ugba. International Journal of Food Microbiology. 2000;59:235-239. DOI: 10.1016/S0168-1605(00)00318-4

3. Olasupo NA, Obayori OS, Odunfa SA. Ethnic African fermented foods. In: Tamang JP, editor. Fermented Foods and Beverages of the World. Boca Raton, London, New York: CRC Press, Taylor and Francis Group; 2010. pp. 323-352

4. Okechukwu RI, Ewelike N, Ukaoma AA, Emejulu AA, Azuwike CO. Changes in the nutrient composition of the African oil bean meal “ugba” (Pentaclethra macrophylla Benth) subjected to solid state natural fermentation. Journal of Applied Bioscience. 2012;51:3591-3595

5. Azokpota P, Hounhouigan DJ, Annan N, Nago MC, Jakobsen M. Diversity of volatile compounds of Afitin, iru and sonru, three fermented food condiments from Benin. Western Journal of Microbiology and Biotechnology. 2008;24:879-885

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