Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production

Journal of Industrial Microbiology and Biotechnology

Volumn 35, Issue 9, 2008, Pages 947-952

  Odibo, F J C ^a   Ezeaku, E O ^a   Ogbo, F C ^a  

^a NNAMDI AZIKIWE UNIVERSITY   (Nigeria)

Author keywords

Biochemical changes; Fermentation; Prosopis africana

Indexed keywords

AMINO ACID; AMYLASE; ARACHIDIC ACID; ARGININE; CYSTINE; FATTY ACID; GLUTAMINE; LINOLEIC ACID; PROTEINASE; STEARIC ACID; TRIACYLGLYCEROL LIPASE;

AMINO ACID ANALYSIS; ARTICLE; CHEMICAL ANALYSIS; ENZYME ACTIVITY; FATTY ACID ANALYSIS; FERMENTATION; GAS LIQUID CHROMATOGRAPHY; NONHUMAN; PROSOPIS; PROSOPIS AFRICANA;

AMINO ACIDS; AMYLASES; CARBOHYDRATES; CONDIMENTS; FATTY ACIDS; FERMENTATION; FOOD TECHNOLOGY; LIPASE; MINERALS; PEPTIDE HYDROLASES; PROSOPIS; SEEDS;

PROSOPIS AFRICANA;

EID: 50249169306     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-008-0368-z     Document Type: Article

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