Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach
نویسندگان
چکیده
منابع مشابه
Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production
Fermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mixed culture process 36 volatile compounds including 12 hydrocarbons, 10 esters, 5 alcohols, 2 phen...
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Background and Objectives: Cellulase is an important enzyme with multiple applications in industries, including food, laundry, pharmaceutical, textile, pulp, paper and biofuel industries. Solid-state fermentation (SSF) is a method for cellulase production, which includes several advantages, compared to submerged fermentation. In this study, cellulase was produced by three filamentous fungi, i.e...
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Fermented African oil bean (Pentaclethra macrophylla Benth) seed also referred to as "Ugba" is a known delicacy, mainly consumed by Africans. Human migration has also led to the introduction of this delicacy into most European and American countries. This study shows the changes in volatile components of African oil bean (P. macrophylla Benth) seed at different stages of fermentation. A quantit...
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Maize crop production is constrained worldwide by nitrogen (N) availability and particularly in poor tropical and subtropical soils. The development of affordable high-throughput crop monitoring and phenotyping techniques is key to improving maize cultivation under low-N fertilization. In this study several vegetation indices (VIs) derived from Red-Green-Blue (RGB) digital images at the leaf an...
متن کاملTranscriptional response of Saccharomyces cerevisiae to different nitrogen concentrations during alcoholic fermentation.
Gene expression profiles of a wine strain of Saccharomyces cerevisiae PYCC4072 were monitored during alcoholic fermentations with three different nitrogen supplies: (i) control fermentation (with enough nitrogen to complete sugar fermentation), (ii) nitrogen-limiting fermentation, and (iii) the addition of nitrogen to the nitrogen-limiting fermentation (refed fermentation). Approximately 70% of...
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ژورنال
عنوان ژورنال: Nigerian Food Journal
سال: 2015
ISSN: 0189-7241
DOI: 10.1016/j.nifoj.2015.04.015