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  • 1
    Electronic Resource
    Electronic Resource
    Chemical studies on sekete beer
    Amsterdam : Elsevier
    Food Chemistry 33 (1989), S. 187-191 
    Details
    ISSN: 0308-8146
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0308-8146(89)90012-5
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Biochemical studies on owoh - a Nigerian fermented soup condiment from cotton seed
    Amsterdam : Elsevier
    Food Microbiology 9 (1992), S. 177-183 
    Details
    ISSN: 0740-0020
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0740-0020(92)80045-6
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Biochemical studies on owoh - a Nigerian fermented soup condiment from cotton seed
    Amsterdam : Elsevier
    Food Microbiology 9 (1992), S. 177-183 
    Details
    ISSN: 0740-0020
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0740-0020(92)80045-6
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    The production ofowoh - a Nigerian fermented seasoning agent from cotton seed (Gossypium hirsutum L.)
    Amsterdam : Elsevier
    Food Microbiology 8 (1991), S. 223-229 
    Details
    ISSN: 0740-0020
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0740-0020(91)90054-6
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Identification of yeasts isolated from Nigerian traditional alcoholic beverages
    Amsterdam : Elsevier
    Food Microbiology 10 (1993), S. 517-523 
    Details
    ISSN: 0740-0020
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1006/fmic.1993.1057
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments (2000)
    Springer
    Plant foods for human nutrition 55 (2000), S. 111-118 
    Details
    ISSN: 1573-9104
    Keywords: Bacillus ; Fermentation ; Iru, Ogiri, Ugba
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract A total of 97 strains of spore-forming Bacilluswere isolated from 45 samples of three Nigerian fermented condiments, obtained from retail markets located inSouthwestern Nigeria. The isolates were identified asB. subtilis (33%), B. pumilus (19%), B. licheniformis (22%), B. brevis (9%), B.megaterium (12%) and B. polymyxa (5%). Themicrobial load of the condiments showed that the averagecount of spore-formers was between 107 to 109cfu/g. The moisture contents of iru, ugba and ogiri were 57.18%, 46.32% and 42.34%, respectively,while the protein contents were 18.26%, 17.17% and 17.96%. The percentage fat was 29.88%, 40.25% and 44.14% for iru, ugba and ogiri. The ashcontent ranged from 5.8 to 6.1%; a 0.1% titratableacidity and pH values above 7.0 were obtained for the three condiments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008147120526
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of process improvement on the physico-chemical properties of infant weaning food from fermented composite blends of cereal and soybeans (1999)
    Springer
    Plant foods for human nutrition 54 (1999), S. 239-250 
    Details
    ISSN: 1573-9104
    Keywords: Fermented ; Gelling tendency ; Malted ; Polyphenol ; Toasted
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Saccharomyces cerevisiae and Lactobacillusplantarum ATCC 10776 were used as starters toferment various composite blends of cereals and legumes produced through malting and toasting of two varieties of maize – Zea mays (DMR-LSR white & DMR-ESR yellow),sorghum – Sorghum bicolor (Dawa white & Dawared) and one variety of soybeans (Glycine max). Compared to the untoasted and unmaltedfermented blends, a relatively lower pH (3.6),highly sour product was obtained with 12 h offermentation. Results also showed that cereal and soybeantoasting brought about a better reconstitution indices(B25, 84 ml; B45, 87 ml), water holding capacities(B25, 0.68 ml/g; B45, 0.62 ml/g), bulk densities (C15,11.6; C35, 10.8) and gross energy (B15, 501.5Kcal/100g; B45, 508.5 kcal/100g) at the end offermentation. Furthermore, reductions in totalpolyphenol and tannin contents were observedwith fermentation of toasted and malted cereal blendssupplemented with toasted and malted soybeans whileporridges from the same blends displayed desirablestarch stability and consistent gelling tendency,although B15 (a ferment of malted, toasted white maizesupplemented with toasted and malted soybean) fellwithin acceptable limits. In all, the physicalcharacteristics were affected by varieties of cerealand soybeans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008105521196
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  • 8
    Electronic Resource
    Electronic Resource
    Production of sour maize bread using starter-cultures (1997)
    Springer
    World journal of microbiology and biotechnology 14 (1997), S. 101-106 
    Details
    ISSN: 1573-0972
    Keywords: Batter bread ; fermentation ; Lactobacillus ; maize ; sensory evaluation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Eight lactic acid bacteria were isolated from fermenting maize meal. They were identified as Lactobacillus brevis, L. casei, L. fermentum, Pediococcus acidilacti, P. pentosaceus, Lactobacillus spp. I and Pediococcus spp. I and II. L. brevis and Lactobacillus spp. I isolated from the spontaneously fermented maize meal together with L. brevis isolated from rye sour dough and L. plantarum from ogi, a fermented maize gruel, were selected as starter organisms. There was a decrease in the final pH from 4.9 to 3.8 and an increase in the acid equivalent and temperature of the spontaneously-generated sour maize meal at the end of 24h fermentation. There was a decrease in the pH and moisture content of the sour maize breads relative to the conventional wheat bread. An improvement in the shelf-life of the bread samples was also obtained. Crude protein values of the sour maize breads were between 4.36% and 8.87%, while crude fat contents ranged between 3.66% to 7.67%. The ash contents increased from 2.29% to 2.54% while total carbohydrate values were between 46.31% and 65.3%. Calcium, phosphorus and potassium contents ranged from 0.015, 0.26 and 0.018% to 0.036, 0.47 and 0.036% respectively. Physical examination of the bread samples showed that all were cracked and relatively hard. Weight, height and volume ranged from 316 to 380g; 4.2 to 5.2cm and 200 to 320cm3 respectively. Statistical analysis of the sensory attributes revealed a consumer acceptance of the sour maize breads, although ranking test showed preference for the baker's yeast leavened bread that served as a control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008836803338
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  • 9
    Electronic Resource
    Electronic Resource
    Yeasts in the traditional brewing of pito in Ghana (1999)
    Springer
    World journal of microbiology and biotechnology 15 (1999), S. 593-597 
    Details
    ISSN: 1573-0972
    Keywords: Alcoholic beverage ; ethanol tolerance ; Ghana ; wort fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Yeasts from pito, a cereal-based traditional alcoholic beverage were isolated and characterized using biochemical and physiological tests. A total of 21 strains belonging to 8 genera were identified as Saccharomyces cerevisiae (8), Candida tropicalis (4), Kloeckera apiculata (2), Hansenula anomala (2), Torulaspora delbrueckii (3), Schizosaccharomyces pombe (1) and Kluvyeromyces africanus (1). Various diluents used for a 2 h holding period shows that 0.1% malt extract and peptone gave 20% decrease in cell viability for all the isolates, while phosphate buffer least supported the survival of the yeast cells with about 90% decrease in cell viability obtained for S. pombe at the end of the 2 h holding period. The effect of pH and temperature on the growth of the isolates revealed that at relatively low temperatures, growth increased with increasing pH, but a decrease was observed with increasing pH at high temperatures for S. cerevisiae and Candida tropicalis. All the isolates demonstrated good growth (102 to 106 c.f.u./ml) at 10% ethanol concentration over a period of 8 days incubation. However, growth of K. africanus was completely inhibited after 4 days incubation period. The quality indices of the beverage produced using S. cerevisiae as a single-starter organism compared favourably with the traditional brew. The paper suggests ways of scientifically regulating the production of fermented foods in sub-Saharan Africa.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008955300156
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