The microorganisms and compounds influencing the organoleptic properties of Ugba (fermented Pentaclethra macrophylla Benth. seeds)
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...
متن کاملEvaluating bioactive constituents and toxicological effects of aqueous extract of fermented Pentaclethra macrophylla seeds in rats
Objective: This study aimed at evaluating the bioactive constituents and the toxicological profile of the aqueous fermented seed extract of P. macrophylla. Material and Methods: The chemical constituents of fermented P. macrophylla were assessed using GC-MS. For acute toxicity study, one-time doses of up to 5000 mg/kg of the extract were...
متن کاملFermentation induced changes in volatile components of African oil bean (Pentaclethra macrophylla Benth) seeds
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...
متن کاملFatty acid profile of gamma-irradiated and cooked African oil bean seed (Pentaclethra macrophylla Benth)
The safety and shelf-life of food products can be, respectively, ensured and extended with important food-processing technologies such as irradiation. The joint effect of cooking and 10 kGy gamma irradiation on the fatty acid composition of the oil of Pentaclethra macrophylla Benth was evaluated. Oils from the raw seed, cooked seeds, irradiated seeds (10 kGy), cooked, and irradiated seeds (10 k...
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دوره مشترک کارشناسی ارشد بازاریابی و تجارت الکترونیک دانشگاه تربیت مدرس_ دانشگاه تکنولوژی lule? چکیده پایان نامه عوامل موثر بر پذیرش اینترنت بانک توسط مشتریان پیشرفت فناوری اطلاعات و ارتباطات و به طور خاص رشد اینترنت جهت تراکنش های معاملات بازرگانی، تاثیر بسیار عمیقی در صنعت بانکداری داشته است.این در حالی ست که نفوذ بانکداری اینترنتی در کشورهای در حال توسعه بسیار کندتر از نفوذ آن ...
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ژورنال
عنوان ژورنال: African Journal of Food Science
سال: 2013
ISSN: 1996-0794
DOI: 10.5897/ajfs11.195