Influence of temperature on the fermentation of bambara groundnut (Vigna subterranea) to produce a dawadawa-type product

Plant Foods for Human Nutrition

Volumn 54, Issue 1, 1999, Pages 13-20

  Amadi, E N ^a   Barimalaa, I S ^a   Omosigho, J ^a  

^a RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

Author keywords

Bacillus licheniformis; Bambara groundnut; Dawadawa type product; Solid state fermentation

Indexed keywords

ACIDITY; CARBOHYDRATE ANALYSIS; FERMENTATION; LIPID ANALYSIS; MOISTURE; PLANT PRODUCT; PROTEIN DETERMINATION; STARTER CULTURE; TEMPERATURE;

AFRICA; FABACEAE; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; PLANTS, MEDICINAL; TEMPERATURE;

EID: 0033378826     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008003118374     Document Type: Article

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