Traditional fermented protein condiments in Nigeria

African Journal of Biotechnology

Volumn 4, Issue 13 SPEC. ISS., 2005, Pages 1612-1621

  Achi, O K ^a  

^a MICHAEL OKPARA UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

dawadawa; iru; Manufacturing process; ogiri; Starter cultures; Traditional condiment fermentation

Indexed keywords

AMINO ACID; CARBOHYDRATE; FLAVORING AGENT; LIPID; VEGETABLE PROTEIN;

BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BIOTECHNOLOGICAL PROCEDURES; CARBOHYDRATE DIET; CONDIMENT; COOKING; DIET SUPPLEMENTATION; DRUG MANUFACTURE; ENTEROCOCCUS; ETHNIC GROUP; FEEDING BEHAVIOR; FERMENTATION; LEUCONOSTOC; LIPID DIET; MARKETING; MEAT; NIGERIA; NONHUMAN; NUTRITION; PROTEUS; REVIEW; RURAL AREA; STAPHYLOCOCCUS SAPROPHYTICUS; STREPTOCOCCUS; TASTE;

BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; ENTEROCOCCUS; LEUCONOSTOC; STAPHYLOCOCCUS SAPROPHYTICUS; STREPTOCOCCUS;

EID: 29644436031     PISSN: 16845315     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Review

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