Mustard is a condiment that has been used for culinary, religious and cultural purposes by humanity since time immemorial. Mustard has figured prominently in the Indian tradition and its medicinal properties have been systematically evaluated and documented in the classical Ayurvedic texts. The paper attempts to carefully review the ancient and contemporary uses of mustard as food and medicine ...

Refrigerated and frozen storage Concentrating Dehydrating Pickling and fermenting Sugar preservation Miscellaneous Recovery of constituents Disposal of residues and effluents Analytical and composition Nutrition Still another basis for classification might be according to the type of food as: Fruits Vegetables Grains Nuts Spices Meat Fish Dairy products Poultry products Condiments Confections B...

Despite the increasing scientific and public interest in wild food plants, their traditional knowledge is undergoing a deep cultural erosion process at global scale. The paper assesses past present use of plants Sierra Norte de Madrid (Spain) order to understand which are main drivers its evolution. We interviewed 132 informants analyzed importance following: (1) human use-category compared wit...

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals alter the nature and affects blood indices sensory parameters. Therefore need to produced natural from indigenous microbes order maintain attributes will be ultimate success attained. The aim of this study was evaluate hematological quality fermented soybean microbes. Soybean (Glycine max) sam...

Numerous food products owe their production and characteristics to the fermentative activities of microorganisms. Bacteriocins are antimicrobial proteins produced by bacteria that kill or inhibit growth other related species. Lactic acid producing were isolated from Ugba Okpiye using standard methods. The test organisms used Staphylococcus aureus, Pseudomonas aeruginosa (VRFPA04) Escherichia co...

The study was carried out in order to establish the suitability of fermented soybean condiment as an alternative locust bean meal preparations. dried condiments were subjected chemical, microbial and sensory evaluation using standard methods. Results revealed significantly (p<0.05) higher protein (54.06%), ash (6.21%), crude fat (14.15%) pH (8.90) content condiment. Higher values 44.72 mg/10...