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Journal of Plant Foods Volume 6, 1985 - Issue 3
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Articles

Microbiological Study Of The Fermentation Of Ugba, A Nigerian Indigenous Fermented Food Flavour

S.A. OdunfaDepartment of Botany, University of lbadan, lbadan, Nigeria
&
G.F. OyeyiolaDepartment of Biological Sciences, University of IIorin, IIorin, Nigeria
Pages 155-163 | Received 11 Apr 1984, Accepted 28 Aug 1984, Published online: 27 Sep 2017

References

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  • Qdunfa, S.A. (1981a): Microbiology and amino composition of ogiri — a food condiment from fermented melon seeds. Die Nahrung 25, 811–816.
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  • Odunfa, S.A. & Adewuyi, E.Y, (In press): Optimization of process conditions for the fermentation of African locust bean, Parkia biglobosa, I. Effect of time, temperature and humidity. Chem. Mikrobiol. Technol. Lebensm.
  • Oyeyiola, G.P. (1981): Studies on the microorganisms isolated from ugba, a Nigerian indigenous fermented food. MSc dissertation submitted to the University of Ibadan, Nigeria.
  • van Veen, A.G. (1966): Fermented protein rich foods, FAO/57/3/1966. Rome: Food and Agriculture Organization.

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