• Title of article

    The production of ‘Kpaye’ – a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds

  • Author/Authors

    B.O Omafuvbe، نويسنده , , B.O and Abiose، نويسنده , , S.H and Adaraloye، نويسنده , , O.O، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 1999
  • Pages
    4
  • From page
    183
  • To page
    186
  • Abstract
    ‘Kpaye’, a fermented condiment from Prosopis africana seeds was produced using the traditional method. Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus were consistently isolated in the fermentations lasting 120 h. ‘Kpaye’production involved a rise in pH, moisture content and total free amino acids while titratable acidity and reducing sugar decreased gradually after 24 h and 72 h of fermentation respectively.
  • Keywords
    Physico-chemical changes , Prosopis africana , Fermentation , ‘Kpaye’ , Microorganisms
  • Journal title
    International Journal of Food Microbiology
  • Serial Year
    1999
  • Journal title
    International Journal of Food Microbiology
  • Record number

    2108333

    • Link To Document
    https://search.isc.ac/dl/search/defaultta.aspx?DTC=10&DC=2108333