Processing methods influence the quality of fermented African locust Bean (Iru/ogiri/dadawa) Parkia biglobosa

Journal of Applied Sciences Research

Volumn 6, Issue 11, 2010, Pages 1656-1661

  Sadiku, Olajide Ayodele ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Dehulling; Fermented; Locust bean; Processing; Steam

Indexed keywords

EID: 78650442220     PISSN: 1816157X     EISSN: 1819544X     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Hopkins, H.C. and F. White, 1984. The ecology and Chronology of Parkia biglobosa in Africa. Bulletin du Jardin Botanique National de Belgique Bulletin National Plantetuin Belgique, 54: 225-226.
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3. Odunfa, S.A., 1985. Dawadawa Introduction to Legume - based Fermented Foods. CRC Press Inc. Boca Raton.
4. Alabi, D.A., O.R. Akinsulire and M.A. Sanyaolu, 2005 Qualitative determination of chemical and nutritional composition of Parkia biglobosa (Jacq.) Benth. African journal of biotechnology 4(8): 812-815, wwwuniv.academicjournals.org/AJB
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8. Personal communication, 2004. Rhoda Komolafe. Cadbury Nigeria PLC.
9. Omafuvbe, B.O., O.S. Falade, B.A. Osuntogun and S.R.A. Adewusi, 2004. Chemical and biochemical changes in African Locust bean (Parkia biglobosa) and Melon (Citrullus vulgaris) seeds during fermentation to condiments. Pakistan Journal of Nutrition., 3(3): 140-145.