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Ecology of Food and Nutrition Volume 28, 1992 - Issue 4
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Original Articles

Effect of fermentation, malted flour treatment and drum drying on nutritional quality of uji

S.K. Mbugua Department of Food Technology for Nutrition, University of Nairobi, PO Box 29053, Kabete, Kenya
,
R.A. Ahrens College of Human Ecology, University of Maryland, College Park, M.D., 20742, U.S.A.
,
H.N. Kigutha Dept. Home Economics, Egerton University, P.O. Box 536, Njoro, Kenya
&
V. Subramanian International Crops Research Institute for the Semi‐Arid Tropics (ICRISAT), Patancheru, Andhra Praddesh, 502 324, India
Pages 271-277 | Received 11 Dec 1991, Accepted 23 Mar 1992, Published online: 31 Aug 2010

Citations (11)

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Deborah M. Waters, Alexander Mauch, Aidan Coffey, Elke K. Arendt & Emanuele Zannini. (2015) Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review. Critical Reviews in Food Science and Nutrition 55:4, pages 503-520.
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Articles from other publishers (10)

Ome Kalu Achi & Naomi U. Asamudo. 2019. Bioactive Molecules in Food. Bioactive Molecules in Food 1527 1558 .
Ome Kalu Achi & Naomi U Asamudo. 2017. Sweeteners. Sweeteners 1 32 .
Moumita Bishai, Sunita Adak, Lakshmishri Upadrasta & Rintu Banerjee. 2015. Health Benefits of Fermented Foods and Beverages. Health Benefits of Fermented Foods and Beverages 169 196 .
Charles Franz & Wilhelm Holzapfel. 2011. Lactic Acid Bacteria. Lactic Acid Bacteria 265 284 .
N Olasupo, S Odunfa & O Obayori. 2010. Fermented Foods and Beverages of the World. Fermented Foods and Beverages of the World 323 352 .
Jyoti Tamang. 2009. Himalayan Fermented Foods. Himalayan Fermented Foods 255 284 .
Calvin Onyango, Michael W Okoth & Samuel K Mbugua. (2003) The pasting behaviour of lactic‐fermented and dried uji (an East African sour porridge) . Journal of the Science of Food and Agriculture 83:14, pages 1412-1418.
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J.K. Mugula, T. Sørhaug & L. Stepaniak. (2003) Proteolytic activities in togwa, a Tanzanian fermented food. International Journal of Food Microbiology 84:1, pages 1-12.
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W.H. Holzapfel. (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. International Journal of Food Microbiology 75:3, pages 197-212.
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Wilhelm Holzapfel. (1997) Use of starter cultures in fermentation on a household scale. Food Control 8:5-6, pages 241-258.
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