Effect of controlled fermentation on the oligosaccharides content of two common Nigerian Vigna unguiculata beans (drum and oloyin)

African Journal of Biotechnology

Volumn 8, Issue 11, 2009, Pages 2626-2630

  Adewumi, Gbenga Adedeji ^a,b   Odunfa, Sunday Ayodele ^b  

^a UNIVERSITY OF LAGOS   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Flatulence causing sugars; Lactic acid bacteria; pH; Temperature; Total titratable acidity; Vigna unguiculata

Indexed keywords

OLIGOSACCHARIDE; RAFFINOSE; STACHYOSE; SUCROSE; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; COWPEA; ENVIRONMENTAL TEMPERATURE; FERMENTATION TECHNIQUE; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PH;

LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS ACIDILACTICI; VIGNA UNGUICULATA;

EID: 67649668585     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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