Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process
Abstract
Fermented products were developed from different proportions of melon (Citrullus vulgaris schrad) and groundnut (Arachis hypogea) seeds after a 96 hour fermentation period. Proximate analysis, carried out on both fermented and unfermented samples, indicated that only the total carbohydrate content w …
Keywords
National Center for Biotechnology Information
NCBI
NLM
MEDLINE
humans
pubmed abstract
nih
national institutes of health
national library of medicine
Comparative Study
bacteria / metabolism
fungi / metabolism
bacteria / isolation & purification
hydrogen-ion concentration
fermentation
color
nutritive value
pmid:8506243
doi:10.1007/bf01886229
c d nwosu
p c ojimelukwe
arachis*
consumer behavior
food handling*
food microbiology*
fruit*
fungi / isolation & purification
odorants
seeds*
taste
Access
Citation
ID:
117330
References
Blockchain Verification
Account:
NFT Contract Address:
0x95644003c57E6F55A65596E3D9Eac6813e3566dA
Article ID:
117330
Unique Identifier:
Network:
Scimatic Chain (ID: 481)
Loading...
Blockchain Readiness Checklist
Authors
Abstract
Journal Name
Year
Title
Creates 1,000,000 NFT tokens for this article
Token Features:
- ERC-1155 Standard NFT
- 1 Million Supply per Article
- Transferable via MetaMask
- Permanent Blockchain Record
Scan with Saymatik Web3.0 Wallet