Improvement of the traditional processing and fermentation of African oil bean (Pentaclethra macrophylla Bentham) into a food snack – ‘ugba’
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference16 articles.
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2. Effect of fermentation on the Thiamin, Riboflavin, and Niacin contents of melon seed (citrulus vulgaris) and African oil bean seed (Pentaclethra macrophylla Bentham);Achinewhu;Food Chem.,1986
3. Microbiological Methods;Collins,1984
4. Laboratory Methods in Food and Dairy Microbiology;Harrigan,1976
5. An evaluation of the microflora associated with fermented African oil bean (Pentaclethra macrophylla Bentham) seeds during ‘ugba’ production;Isu;Plant Foods Human Nutr.,1997
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