19
Views
82
CrossRef citations to date
0
Altmetric
Articles

Microorganisms associated with fermentation of African locust bean (Parkia filicoidea) during iru preparation

Pages 245-250 | Published online: 27 Sep 2017

References

  • Akinrele, I.A. (1964): Fermentation of cassava. J.Sc.Fd.Agric. 15, 589–594.
  • Collins, J.L. & Sanders, G.G. (1976): Changes in trypsin inhibitory activity in some soybean varieties during maturation and germination. J.Food Sci. 41, 168-172
  • Evans, J.B. & Nivens, C.F. (1957): Nutrition of the heterofermentative lactobacilli that cause greening of cured meat products. J. Bact. 62, 599–603.
  • Frazier, W.C. (1967): Food microbiology p. 450. 2nd Ed. New York & London: McGraw-Hill.
  • Fukushima, D. (1979): Fermented vegetable (soybean) protein and related foods of Japan and China. J. Am. Oil Chemists Soc. 56, 357–362.
  • Harrigan, W.F. & McGance, M.E. (1966): Laboratory methods in microbiology, London and New York:Academic Press.
  • Hesseltine, C.W. (1965): A millenium of fungi, food and fermentations. Mycologia 57, 149–197.
  • Hesseltine, C.W. (1979): Some important fermented foods of Mid Asia, the Middle-East and Africa. J. Am. Oil Chemists Soc. 56, 367–374.
  • Morcos, S.R. Hegazi, S.M. & El- Damhoughy, S.T. (1973): Fermented foods in common use in Egypt.
  • I The Nutritive value of Kishk. J.Sci.Fd.Agric. 24. 1153-1156.
  • Oyenuga, V.A. (1968): Nigeria’s food and foodstuffs:their chemistry and nutritive values. 3rd Ed. lbadan University Press, lbadan, Nigeria.
  • Platt, B.S. (1964): Biological ennoblement - improvement of the nutritive value of foods and dietary regimens by biological agencies. Food Technot 18, 68–76.
  • Seeley, H.W. & vanDemark, P.J. (1972): Microbes in action:a laboratory in microbiology 2nd ed, San Francisco: W.H. Freeman.
  • Van Veen, A.G., Graham, D.C.W. & Steinkrans, K.H. (1968): Fermented rice, a food of Ecuador. Archs Latinoam Nutr. 18, 363–373.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.