Biochemical changes during production of ogiri, a fermented melon (Citrullus vulgaris Schrad) product

Qualitas Plantarum Plant Foods for Human Nutrition

Volumn 32, Issue 1, 1983, Pages 11-18

  Odunfa, S Ayo ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

biochemical changes; Citullus vulgaris; enzymes; fermentation; ogiri

Indexed keywords

EID: 0002987054     PISSN: 03773205     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/BF01093925     Document Type: Article

References (16)

1. Amylases X and B
2. A millenium of fungi, food and fermentation
3. Quantitative determination of carbohydrate with Dreywoods anthrone reagent
4. Microbiology and amino composition of ogiri — a food condiment from fermented melon seeds
5. A quantitative and qualitative study of seed types in eugusi Colocynthis citrullus (L.)
6. A modified ninhydrin colorimetric analysis for amino acids
7. Miso fermentation
8. Detection of sugars on paper chromatogram
9. Sufu and Lao-Chao
10. Free fatty acids identified as antitryptic factor in soybeans
11. Biochemical changes in experimental soy sauce koji
12. Biochemical changes in experimental soy sauce Moromi