Influence of ginger on sensory properties and shelf-life of ogi, a Nigerian traditional fermented food

African Journal of Biotechnology

Volumn 9, Issue 12, 2010, Pages 1803-1808

  Adesokan, I A ^a   Abiola, O P ^a   Ogundiya, M O ^a  

^a The Polytechnic Ibadan   (Nigeria)

Author keywords

Fermentation; Ginger; Lactic acid bacteria; Ogi; Shelf life; Yeast count

Indexed keywords

ARTICLE; COLIFORM BACTERIUM; FERMENTATION; FERMENTATION MEDIUM; FERMENTED PRODUCT; FOOD BIOTECHNOLOGY; FOOD STORAGE; GINGER; LACTIC ACID BACTERIUM; MICROBIAL VIABILITY; MICROBIOLOGICAL PARAMETERS; MOLECULAR STABILITY; NIGERIA; NONHUMAN; OGI; PH; PHYSICAL CHEMISTRY; QUALITY CONTROL; SENSORY EVALUATION; SHELF LIFE; TITRIMETRY; YEAST;

ZEA MAYS; ZINGIBER OFFICINALE;

EID: 77950652638     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: 10.5897/ajb10.1147     Document Type: Article

References (9)

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