The production of 'Kpaye' - A fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds

International Journal of Food Microbiology

Volumn 51, Issue 2-3, 1999, Pages 183-186

  Omafuvbe, B O ^a   Abiose, S H ^a   Adaraloye, O O ^a  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

'Kpaye'; Fermentation; Microorganisms; Physico chemical changes; Prosopis africana

Indexed keywords

AMINO ACID; SUGAR ACID;

AEROBIC BACTERIUM; AMINO ACID COMPOSITION; ARTICLE; BACILLUS LICHENIFORMIS; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIUM ISOLATION; CONDIMENT; FERMENTATION; MICROCOCCUS; MOISTURE; NONHUMAN; PHAFFIA; PLANT; PLANT SEED; STAPHYLOCOCCUS;

BACILLUS; CONDIMENTS; FERMENTATION; FOOD MICROBIOLOGY; PLANT EXTRACTS; SEEDS; TIME FACTORS;

EID: 0032882478     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00088-4     Document Type: Article

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