1. Okafor N. Modern Industrial Microbiology and Biotechnology. United States of America: Science Publishers; 2007. pp. 334-360
2. Parkouda C, Nielsen DS, Azokpota P, Ouoba LII, Amoa-Awua WK, Thorsen L, et al. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Critical Review in Microbiology. 2009;35:139-156
3. Okpara AN, Ugwuanyi JO. Evolving status of African food seasoning agents produced by fermentation. Soft Chemistry and Food Fermentation. 2017:465-505. DOI: 10.1016/B978-0-12-81140-4.00015-1
4. Uzogara SG, Agu LN, Uzogara EO. A review of traditional fermented foods, condiments and beverages in Nigeria: Their benefits and possible problems. Journal of Ecology, Food and Nutrition. 1990;24:267-288
5. Nowak J, Kuligowski M. Functional properties of traditional food products made by mold fermentation (Chapter 3). In: Ray RC, Montet D, editors. Fermented Foods, Part II: Technological Interventions, Food Biology Series. Boca Raton, FL: Taylor and Francis Group LLC, CRC Press; 2017. pp. 46-73