Full Length Research Paper
References
|
Achi OK (2005). Traditional fermented protein condiments in Nigeria. African Journal of Biotechnology 4 (13):1612-1621. |
|
|
Afolabi AK, Igyor MA, Ikya IK (2018). Effect of dehulling and fermentation on availability of vitamins, anti-nutritional constituents and microbial load of Mesquite (Prosopis africana Guill. and Perr.) seed flours. Academia Journal of Biotechnology 6(3):047-053. |
|
|
Anna R, Stefano P (1992). Chromatographic determination of vitamins in foods. Journal of Chromatography 624:103-152. |
|
|
Anonymous (2019). Determination of vitamin A (retinol)-Association of Official Analytical Chemists-AOAC-International. |
|
|
AOAC (2010). Official methods of analysis. Association of Official Analytical Chemists. 18th Edition. Gaithersburg, USA. |
|
|
Amoa-Awua WKA, Jakobsen M (2008). The role of Bacillus species in the fermentation of cassava. Journal of Applied Microbiology 79(3):250-256. |
|
|
Anhwange BA (2008). Chemical composition of Musa sapientum (Banana) peels. Journal of Food Technology 6(6):263-266. |
|
|
Aremu MO, Olonisakin A, Atolaye BO, Ogbu CF (2006). Some nutritional and functional studies of Prosopis africana. Electronic Journal of Environmental Agriculture and Food Chemistry 5 (6):1640- 1648. |
|
|
Arogba SS, Ademola A, Elum M (1995). The effect of solvent treatment on the chemical composition and organoleptic acceptability of traditional condiments from Nigeria. Plant Foods and Human Nutrition 48:31-38. |
|
|
Balogun MA, Oyeyiola GP, Kolawole FL (2014). Physicochemical and sensory characteristics of fermented seeds of Prosopis Africana. Ethiopian Journal of Environmental Studies and Management 7(4):411-422. |
|
|
Campbell-Platt G (1980). Africa locust bean (Parkia species) and its West African fermented food products, 'dawadawa'. Ecology, Food and Nutrition 9:123-132. |
|
|
Eka OU (1980). Effect of fermentation on the nutrient status locust beans. Food Chemistry 5: 305-308. |
|
|
Farhan S, Muhammed UA, Imran P, Rabia N, Rizwana B, Amner AK (2014). Nutritional and phyto-therapeutic potential of papaya (Carica papaya Linn.): An overview. International Journal of Food Properties 17(7):1637-1653. |
|
|
Gernah DI, Inyang CU, Ezeora NI (2005). Effect of incubation materials on fermentation of African locust beans (Parkia biglobosa) in the production of 'dawadawa'. Nigerian Food Journal 23:166-173. |
|
|
Gberikon GM, Agbulu CO, Yaji ME (2015). Nutritional composition of fermented powdered Prosopis africana soup condiment with and without inocula. International Journal of Current Microbiology and Applied Sciences 4(2):166-171. |
|
|
Gutierrez S, Martinez-Blanco H, Rodriguez-Apricio LB, Ferrero MA (2016). Effect of fermented broth from lactic acid bacteria on pathogenic bacteria proliferation. Journal of Dairy Science 99(4):2654-2665. |
|
|
Hyvarinen AM, Martikainen PJ, Nevalainen AI (1991). Suitability of poor medium in counting total viable air borne bacteria. Grana Journal (Taylor and Francis Online) 30(2):414-417. |
|
|
ICMSF (1978). International Commission on Microbiological Specification of Foods. Microorganisms in Foods, Sampling for Microbiological Analysis, Principles and Specific Applications. University of Toronto Press, pp. 110-118. |
|
|
Ibrahim AD, Dandare SU, Sa'adat IM, Adamu SA, Fatima IJ, Shinkafi SA (2018). Towards an efficient starter culture to produce Dawadawa botso: A traditional condiment by fermentation of Hibiscus sabdariffa seeds. International Journal of Biological and Chemical Sciences 12(2):636-649. |
|
|
Ihekoronye AI, Ngoddy PO (1985). Integrated Food Science and Technology for Tropics. Macmillan Publishers Ltd. London. p. 284. |
|
|
Iwe MO, Onyeukwu U, Agiriga AN (2016). Proximate composition, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food and Agriculture (Taylor and Frances online) 2(1):1142409. |
|
|
Keay RW (1989). Trees of Nigeria. Clarendon Press, Oxford (UK). |
|
|
Kirk RS, Sawyer R (1991). Pearson's Composition and Analysis of Foods, 8th ed. Longman Group Ltd, London, pp. 125-130. |
|
|
Maji SA, Adegoke SA (2019). Biochemical changes in the fermentation of African locust beans (Prosopis africana) seed for Okpehe production. Asian Journal of Research in Biology 2(1):10-19. |
|
|
Manuela N, Felix E (2007). Aluminum foil as a food packaging material in comparison with other materials. Food Reviews International Journal 23(4):407-433. |
|
|
Mohite BV, Chaudhari GA, Ingale HS, Mahajan VN (2013). Effect of fermentation and processing on in vitro mineral estimation of selected fermented foods. International Food Research Journal 20(3):1373-1377. |
|
|
Nath R, Dutta M (2016). Phytochemical and proximate analyses of papaya (Carica papaya) leaves. Scholars Journal of Agriculture and Veterinary Sciences 3(2):85-87. |
|
|
Nda-Umar UI, Sunji AA, Salawu BF (2008). Some selected mineral composition of some Nigerian condiments. In: Proceedings of 32nd NIFST Annual Conference, Otaola, E.T. (Ed.). NIFST, pp. 177-178. |
|
|
Obi IU (2001). Introduction to factorial experiments for agricultural, biological and social science research (2nd Ed.). Optional Publishers, Nigeria, pp. 61-90. |
|
|
Oguntoyinbo FA, Sanni AI, Franz CMAP, Holzapfel WH (2007). In vitro fermentation for selection and evaluation of Bacillus strains as starter cultures for production of Okpehe, a traditional African fermented condiment. International Journal of Food Microbiology 113:208-218. |
|
|
Oguntoyinbo FA (2014). Safety challenges associated with traditional foods of West Africa. Food Reviews International 30:338-358. |
|
|
Ogbadu L, Okagbue R (1988). Bacterial fermentation of soybeans for 'Daddawa' production. Journal of Applied Bacteriology 65:353-356. |
|
|
Olasupo NA, Okorie CP, Oguntoyinbo FA (2016). The biotechnology of ugba, a Nigerian fermented food condiment. Front Microbiology 1153. |
|
|
Parkouda C, Nielsen DS, Azokpota P, Ouoba LII, Amoa-Awua WK, Hounhouigan JD, Jensen JS, Tano-Debrah K, Diawara B, Jakobsen M (2009). The microbiology of alkaline-fermentation of indigenous foods used as condiments in Africa and Asia. Critical Review in Microbiology 35(2):139-156. |
|
|
Paul SH, Usman AA, Gana IN, Manase A, Adeniyi OD, Olutoye MA (2018). Comparative study of mineral and nutritional composition of a multifunctional flora composite formulated from seven medicinal plants and their application to human health. Engineering Technology Journal 1(5):1-13. |
|
|
Prescott LM, Harley JP, Klein OA (2005). Microbiology. 6th Edition. McGraw Hill Publishers, New York, pp. 93-105. |
|
|
Saeed F, Arshad MU, Pasha I, Naz R, Batool R, Khan AA, Nasir MA, Shafique B (2014). Nutritional and phyto-therapeutic potential of papaya (Carica papaya Linn): An overview. International Journal of Food Properties 17:1637-1653. |
|
|
Tope AS (2013). Microbial and nutrient studies of fermented cooked lima bean (Phaseolus lunatus) seeds. Global Journal of Biological, Agricultural and Health Sciences 2(2):94-101. |
|
|
Ugwuarua BN (2010). Comparative analysis on the nutritional composition of Prosopis africana ('okpeye') and Ricinus communis ('ogiri'). A Project Report, Department of Vocational Teacher Education (Home Economics), University of Nigeria, Nsukka. |
|
|
Vickie AV, Christian EW (2008). Essentials of Food Science (3rd edition). Springer, United States of America, pp. 265-300. |
|
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
