Moisture sorption characteristics of wadi, a legume-based traditional condiment

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing digestibility. Ugba is an alkaline fermented African oil bean cotyledon (Pentaclethra macrophylla)...

Moisture sorption issotherm and texture characteristic of apple lavashak

Moisture Desorption Isotherms and Isosteric Heat of Sorption Characteristics of Malting Barley (hordeum Distichum L.)

 The equilibrium moisture content of malting barley grains (cv. Scarlett) was determined by gravimetric-static method in the range 20-50°C using saturated salt solutions (LiCl, MgCl2.6H2O, K2CO3, NaBr, NaNO2, KI, NaNO3, NaCl, (NH4)2SO4) to provide water activities for each temperature between 0.11 and 0.813. Desorption isotherms were obtained at 20, 30, 40, and 50°C. All the sorption curves w...

Diversity of bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria.

The diversity of Bacillus species isolated from the fermented soup condiment okpehe in Nigeria was studied using a combination of phenotypic and genotypic methods. Fifty strains presumptively characterized as Bacillus spp. using the API 50 CHB test were further identified by PCR of randomly amplified polymorphic DNA (RAPD) and by amplified ribosomal DNA restriction analysis (ARDRA) genotyping m...

Moisture sorption characteristics of heat treated flour, culinary flour and high ratio cake

The quality of preserved food is largely dependent on its moisture content, moisture migration and/or moisture uptake of the food during storage. Therefore, the water activity level, which corresponds to a range of equilibrium moisture contents, must be determined by, for example, the use of moisture isotherms. The shape of the isotherm curve is dependent on the interactions between the vapour ...