Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 2: Effects of germination and fermentation on microbiological and physical properties

Plant Foods for Human Nutrition

Volumn 54, Issue 3, 1999, Pages 207-216

  Ariahu, Charles Chukwuma ^a   Ukpabi, Ucha ^b   Mbajunwa, Kingsley Obinna ^b  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

^b IMO STATE UNIVERSITY   (Nigeria)

Author keywords

Fermentation; Germination; Microbial safety; Sorption isotherm; Soy breadfruit; Viscosity

Indexed keywords

ADSORPTION; BACTERIAL GROWTH; COOKING; FERMENTATION; FERMENTED PRODUCT; FOOD PRODUCT; FOOD PRODUCTION; GERMINATION; MODEL; MOISTURE; MONOLAYER; SEED; VISCOSITY;

ABSORPTION; AFRICA; BACTERIA; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; FRUIT; FUNGI; GERMINATION; HEAT; HUMANS; NUTRITIVE VALUE; SEEDS; SOYBEANS; VISCOSITY;

EID: 0033499758     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008196725387     Document Type: Article

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