Indigenous perception and characterization of Yanyanku and Ikpiru: Two functional additives for the fermentation of African locust bean

Ecology of Food and Nutrition

Volumn 50, Issue 2, 2011, Pages 101-114

  Agbobatinkpo, Pélagie B ^a   Azokpota, Paulin ^a   Akissoe, Noël ^a   Kayodé, Polycarpe ^a   da Gbadji, Rachelle ^a   Hounhouigan, D Joseph ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

Author keywords

Additives; Ikpiru; Iru; Parkia biglobosa; Sonru; Yanyanku

Indexed keywords

FOOD ADDITIVE;

FERMENTATION; INDIGENOUS POPULATION; PERCEPTION; PH;

ADANSONIA; AFRICA; ARTICLE; BACILLUS; BACTERIAL SPORE; CONDIMENT; DIET; FABACEAE; FERMENTATION; FOOD HANDLING; FRUIT; GOSSYPIUM; HIBISCUS; HUMAN; INFORMATION PROCESSING; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PERCEPTION; PH; PLANT SEED;

ADANSONIA; AFRICA; BACILLUS; CONDIMENTS; DATA COLLECTION; DIET; FABACEAE; FERMENTATION; FOOD ADDITIVES; FOOD HANDLING; FRUIT; GOSSYPIUM; HIBISCUS; HUMANS; HYDROGEN-ION CONCENTRATION; PERCEPTION; SEEDS; SPORES, BACTERIAL;

ADANSONIA; ADANSONIA DIGITATA; BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); GOSSYPIUM HIRSUTUM; HIBISCUS; HIBISCUS SABDARIFFA; PARKIA BIGLOBOSA; PARKIA FILICOIDEA;

EID: 79952418806     PISSN: 03670244     EISSN: 15435237     Source Type: Journal    
DOI: 10.1080/03670244.2011.552369     Document Type: Article

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