Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption-Reference-Cited by-同舟云学术

Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption

Published:2023-06-30 Issue:2 Volume:28 Page:108-120
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:Prev. Nutr. Food Sci.

Author:

Olaniran Abiola Folakemi¹^ORCID,Osemwegie Osarenkhoe¹^ORCID,Taiwo Ezekiel Abiola²^ORCID,Okonkwo Clinton Emeka³^ORCID,Ojo Oluwafemi Adeleke⁴^ORCID,Abalaka Moses⁵^ORCID,Malomo Adekunbi Adetola⁶^ORCID,Iranloye Yetunde Mary¹^ORCID,Akpor Ogenerobor Benjamin⁷^ORCID,Bamidele Oluwaseun Peter⁸^ORCID,Michael Towobola¹^ORCID

Affiliation:

1. Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria

2. Faculty of Engineering, Mangosuthu University of Technology, Durban 4031, South Africa

3. Department of Food Science, College of Food and Agriculture, United Arab Emirates (UAE) University, Al Ain 15551, UAE

4. Department of Biochemistry, Bowen University, Iwo, Osun State 232101, Nigeria

5. Department of Microbiology, Federal University of Technology, Minna, Niger State 920101, Nigeria

6. Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Osun State 220101, Nigeria

7. Department of Biological Sciences, Afe Babalola University, Ado Ekiti, Ekiti State 360211, Nigeria

8. School of Agricultural Sciences, University of Mpumalanga, Mbombela 1200, South Africa

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/PNF2/2023/028/pnfs-28-2-108.pdf

Reference79 articles.

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2. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

3. Adebayo OO, Ibraheem O. The current status of cereal (maize, rice and sorghum) crops cultivation in Africa: Need for integration of advances in transgenic for sustainable crop production. Int J Agric Pol Res. 2015. 3:133-145.

4. Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa

5. Contamination of fermented foods in Nigeria with fungi

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