Physicochemical and microbial qualities of Dambu produced from different cereal grains

Pakistan Journal of Nutrition

Volumn 7, Issue 1, 2008, Pages 21-26

  Agu, H O ^a   Anosike, A N ^a   Jideani, I A ^b  

^a Federal Polytechnic Bauchi   (Nigeria)

^b National Food Technology and Research Centre   (Botswana)

Author keywords

Acha; Bacteria; Dambu; Fungi; Maize; Millet; Sorghum; Spices

Indexed keywords

CARBOHYDRATE; FAT; PROTEIN; WATER;

ACIDITY; ARTICLE; ASH; BACTERIOLOGY; CEREAL; CHEMICAL COMPOSITION; COLONY FORMING UNIT; CONTROLLED STUDY; DIGITARIA; FOOD ANALYSIS; FOOD QUALITY; FOOD STORAGE; FREEZING; GRAIN; MAIZE; MICROBIOLOGICAL EXAMINATION; MILLET; MOISTURE; MYCOLOGY; NONHUMAN; PH; PHYSICAL CHEMISTRY; SCORING SYSTEM; SENSORY ANALYSIS; SORGHUM; SPICE; TIME; TITRIMETRY;

DIGITARIA EXILIS; FUNGI; PUERARIA MONTANA VAR. LOBATA; ZEA MAYS;

EID: 36749049826     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.21.26     Document Type: Article

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