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Omonhinmin CA, Alonge KO. Intra-specific genetic diversity, phylogenetic analysis and ecological preferences of Pentaclethra macrophylla Benth ., across Nigeria based on rbcL dataset. Data Brief 2024; 53:110213. [PMID: 38419771 PMCID: PMC10900092 DOI: 10.1016/j.dib.2024.110213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 02/06/2024] [Accepted: 02/12/2024] [Indexed: 03/02/2024] Open
Abstract
Pentaclethra macrophylla Benth., commonly referred to as "African oil bean"; is a leguminous tree species that belongs to the subfamily Caesalpinioideae of the family Fabaceae and it is native to the dry tropical rainforest forest of West to Central Africa. It is widely used as a resource for food, medicine, firewood, construction, arts, and craft and particularly of socio-economic and cultural value to indigenous people of southern, Nigeria. Despite its significant potential, it is considered underutilized in the aspect of research attention and global trade. The dataset highlights the distribution pattern, genetic diversity, phylogenetic relationship, and ecological preferences of P. macrophylla accessions collected across the various agro-ecological zones in Nigeria where it is distributed, using the Ribulose 1,5 Bisphosphate Carboxylase/Oxygenase (rbcL) gene.
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Affiliation(s)
- Conrad Asotie Omonhinmin
- Department of Biological Sciences, Biotechnology Cluster, College of Science and Technology, Covenant University, Canaan land Ota, Ogun State, Nigeria
| | - Kristen Oluwafunmilola Alonge
- Department of Biological Sciences, Biotechnology Cluster, College of Science and Technology, Covenant University, Canaan land Ota, Ogun State, Nigeria
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2
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Igbozulike AO, Ndirika VIO, Simonyan KJ. Evaluation of energy consumption in drying African oil bean seeds using response surface methodology. ARAB JOURNAL OF BASIC AND APPLIED SCIENCES 2023. [DOI: 10.1080/25765299.2023.2191955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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3
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Olaniran AF, Osemwegie O, Taiwo EA, Okonkwo CE, Ojo OA, Abalaka M, Malomo AA, Iranloye YM, Akpor OB, Bamidele OP, Michael T. Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption. Prev Nutr Food Sci 2023; 28:108-120. [PMID: 37416797 PMCID: PMC10321447 DOI: 10.3746/pnf.2023.28.2.108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Accepted: 03/15/2023] [Indexed: 07/08/2023] Open
Abstract
In Nigeria, the use of microorganisms for food product modulation, development, and commercialization through biotechnological innovations remains unexplored and unaccepted. The microbiome-based sustainable innovation in the production process of Nigerian indigenous food requires a vigorous drive toward responsible consumption and production. The production process of locally fermented beverages and foods culturally varies in terms of fermentation techniques and is characterized by the distinctiveness of the microbiomes used for food and beverage production. This review was conducted to present the use of microbiome, its benefits, and utility as well as the perspectives toward and mediatory roles of biotechnology on the processing of locally fermented foods and their production in Nigeria. With the current concerns on global food insecurity, the utilization of modern molecular and genetic sciences to improve various rural food processing technologies to acceptable foreign exchange and socioeconomic scales has been gaining attention. Thus, further research on the various types of processing techniques for locally fermented foods using microbiomes in Nigeria is needed, with a focus on yield optimization using advanced techniques. This study demonstrates the adaptability of processed foods locally produced in Nigeria for the beneficial control of microbial dynamics, optimal nutrition, therapeutic, and organoleptic characteristics.
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Affiliation(s)
- Abiola Folakemi Olaniran
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria
| | - Osarenkhoe Osemwegie
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria
| | - Ezekiel Abiola Taiwo
- Faculty of Engineering, Mangosuthu University of Technology, Durban 4031, South Africa
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates (UAE) University, Al Ain 15551, UAE
| | | | - Moses Abalaka
- Department of Microbiology, Federal University of Technology, Minna, Niger State 920101, Nigeria
| | - Adekunbi Adetola Malomo
- Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Osun State 220101, Nigeria
| | - Yetunde Mary Iranloye
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria
| | | | | | - Towobola Michael
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria
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4
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Chioma Mgbodile F, Nwagu TNT. Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections. BIOTECHNOLOGY REPORTS 2023; 38:e00795. [PMID: 37041970 PMCID: PMC10066861 DOI: 10.1016/j.btre.2023.e00795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 03/20/2023] [Accepted: 03/27/2023] [Indexed: 04/04/2023]
Abstract
The current paper focuses on the impact of probiotics, African fermented foods and bioactive peptides on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection severity and related viral infections. Using probiotics or bioactive peptides as therapeutic adjuncts appears superior to standard care alone. Probiotics play critical roles in innate and adaptive immune modulation by balancing the gut microbiota to combat viral infections, secondary bacterial infections and microbial dysbiosis. African fermented foods contain abundant potential probiotic microorganisms such as the lactic acid bacteria (LAB), Saccharomyces, and Bacillus. More so, fermented food-derived bioactive peptides play vital roles in preventing cardiovascular diseases, hypertension, lung injury, diabetes, and other COVID-19 comorbidities. Regularly incorporating potential probiotics and bioactive peptides into diets should enable a build-up of the benefits in the body system that may result in a better prognosis, especially in COVID-19 patients with underlying complexities. Despite the reported therapeutic potentials of probiotics and fermented foods, numerous setbacks exist regarding their application in disease management. These shortfalls underscore an evident need for more studies to evaluate the specific potentials of probiotics and traditional fermented foods in ameliorating SARS-CoV-2 and other viral infections.
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Xing L, Zhang M, Liu L, Hu X, Liu J, Zhou X, Chai Z, Yin H. Multiomics provides insights into the succession of microbiota and metabolite during plant leaf fermentation. ENVIRONMENTAL RESEARCH 2023; 221:115304. [PMID: 36649845 DOI: 10.1016/j.envres.2023.115304] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/28/2022] [Accepted: 01/12/2023] [Indexed: 06/17/2023]
Abstract
The quality of fermented plant products is closely related to microbial metabolism. Here, the associations of bacterial communities, metabolites, and functional genes were explored using multi-omics techniques based on plant leaf fermentation systems. The results showed significant changes in the structure of the microbial community, with a significant decrease in Firmicutes and a significant increase in Proteobacteria. In addition, the concentration of metabolites with antibacterial, antioxidant and aroma properties increased significantly, enhancing the quality of the fermented plant leaves. Integrated macrogenomic and metabolomic analyses indicated that amino acid metabolism could be key metabolic pathway affecting fermentation quality. Actinobacteria, Proteobacteria, Firmicutes were actively involved in tyrosine metabolism (ko00350) and phenylalanine metabolism (ko00360), and are presumed to be the major groups responsible for synthesizing growth and flavor compounds. This study emphasized the important role of microorganisms in the changes of metabolites during the fermentation of plant leaves.
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Affiliation(s)
- Lei Xing
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, 610100, China
| | - Min Zhang
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China; Key Laboratory of Biometallurgy, Ministry of Education, Changsha, 410083, China
| | - Lulu Liu
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, 610100, China
| | - Xi Hu
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, 610100, China
| | - Jie Liu
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, 610100, China
| | - Xiangping Zhou
- Yongzhou Tobacco Company of Hunan Province, Yongzhou, 425000, China
| | - Zhishun Chai
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, 610100, China
| | - Huaqun Yin
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China; Key Laboratory of Biometallurgy, Ministry of Education, Changsha, 410083, China.
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Faizal FA, Ahmad NH, Yaacob JS, Abdul Halim Lim S, Abd Rahim MH. Food processing to reduce antinutrients in plant-based foods. INTERNATIONAL FOOD RESEARCH JOURNAL 2023; 30:25-45. [DOI: 10.47836/ifrj.30.1.02] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes, and cereals are staple foods, for the antinutrients can cause not only mineral deficiencies, but also lead to more serious health issues. Although various thermal and non-thermal processing methods such as cooking, boiling, and fermentation processes have been practiced to decrease the level of antinutrients, these processes may also undesirably influence the final products. More advanced practices, such as ozonation and cold plasma processing (CPP), have been applied to decrease the antinutrients without majorly affecting the physicochemical and nutritional aspects of the commodities post-processing. This review will cover the types of antinutrients that are commonly found in plants, and the available processing methods that can be used, either singly or in combination, to significantly decrease the antinutrients, thus rendering the foods safe for consumption.
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African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling. NPJ Sci Food 2022; 6:15. [PMID: 35181677 PMCID: PMC8857253 DOI: 10.1038/s41538-022-00130-w] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Accepted: 01/28/2022] [Indexed: 12/12/2022] Open
Abstract
Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health of African consumers. In several African countries, traditional fermentation processes provide a means of food preservation, improving the shelf life and adding to the nutrients in the food products. As with any fermented foods, the associated food microbiota is of great importance and interest. Recent studies on the microbiome of African fermented foods using high-throughput DNA sequencing techniques have revealed the presence of diverse microbial populations of fundamental, technological, and commercial interest that could be harnessed to further improve health, food safety, and quality. This review provides an overview of African fermented foods, their microbiota, and the health-promoting potential of these foods and microbes.
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Anyogu A, Olukorede A, Anumudu C, Onyeaka H, Areo E, Adewale O, Odimba JN, Nwaiwu O. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108227] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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Yakubu CM, Sharma R, Sharma S. Fermentation of locust bean (
Parkia biglobosa
): modulation in the anti‐nutrient composition, bioactive profile,
in vitro
nutrient digestibility, functional and morphological characteristics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15288] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Caleb Maina Yakubu
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
- Department of Food Science and Technology School of Agriculture and Agricultural Technology Federal University of Technology Minna Niger PMB 65 Nigeria
| | - Rajan Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
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Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types. Processes (Basel) 2021. [DOI: 10.3390/pr9030481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed “okpeye” food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed “okpeye” condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented “okpeye” condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the “okpeye” condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of “okpeye” condiment were significantly higher (p < 0.05) than those of bouillon cubes. Fair amounts of vitamins B1, B2, B3, and E were found, with the “okpeye” condiment higher in vitamin E. Besides the flavonoids (0.12–0.18%), alkaloids (0.08–0.15%), saponins (0.19–0.55%), and tannins (0.69–0.93%) present, the microbial loads were similar (p > 0.05) across all samples. Indeed, the “okpeye” condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes.
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Sakinah N, Prangdimurti E, Palupi NS. KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.2.152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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12
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Shiferaw Terefe N, Augustin MA. Fermentation for tailoring the technological and health related functionality of food products. Crit Rev Food Sci Nutr 2019; 60:2887-2913. [PMID: 31583891 DOI: 10.1080/10408398.2019.1666250] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Fermented foods are experiencing a resurgence due to the consumers' growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.
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Azi F, Njoku HA, David EI, Odo MO, Nwobasi VN, Tu C, Dong M. Effect of processing aid on the chemical composition and metagenomics of fermented African oil bean seed (Pentaclethra macrophylla, Benth). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Adekoya I, Obadina A, Olorunfemi M, Akande O, Landschoot S, De Saeger S, Njobeh P. Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa. Int J Food Microbiol 2019; 305:108251. [PMID: 31229696 DOI: 10.1016/j.ijfoodmicro.2019.108251] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 06/10/2019] [Accepted: 06/11/2019] [Indexed: 02/01/2023]
Abstract
In Africa, fermented foods and beverages play significant roles in contributing to food security. Endotoxins are ubiquitous heat stable lipopolysaccharide (LPS) complexes situated in the outer cell membranes of Gram-negative bacteria. This study evaluated the microbiological quality of fermented foods (ogiri, ugba, iru, ogi and ogi baba) and beverages (mahewu and umqombothi) from selected Nigerian and South African markets. The bacterial diversity of the fermented foods was also investigated and the identity of the isolates confirmed by biochemical and molecular methods. Isolate grouping was established through hierarchal clustering and the samples were further investigated for endotoxin production with the chromogenic Limulus Amoebocyte Lysate assay. The total aerobic count of the samples ranged from 5.7 to 10.8 Log CFU/g. Fourteen bacteria genera were detected with most of the isolates being members of the Enterobacteriaceae family. Sphingomonas paucimobilis and Escherichia coli were the dominant Gram-negative bacterial species detected. There were considerable variations in the concentrations of endotoxins produced and the lowest endotoxin concentration was found in ogi (4.3 × 10 EU/g) and the highest in iru (5.5 × 104 EU/g) while, 44% of umqombothi samples had endotoxins. Ogi baba samples had better microbial quality than other samples due to its reduced bacterial load and endotoxin levels. There was a strong positive (r = 0.714, r = 0.996) and significant (p < 0.01) correlation between the endotoxin levels and bacterial loads of the samples. Some previously unreported species of bacteria found in the fermented foods included Aeromonas haemolyticus and Rhizobium radiobacter. This is the first comprehensive report on endotoxins in fermented foods and beverages in Africa. Furthermore, the occurrence of pathogenic bacteria and toxins in the foods and beverages is of serious concern that calls for immediate action.
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Affiliation(s)
- Ifeoluwa Adekoya
- Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa.
| | - Adewale Obadina
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
| | | | - Olamide Akande
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Sofie Landschoot
- Department of Applied Bioscience Engineering, Ghent University, B-9000, Belgium
| | - Sarah De Saeger
- Centre of Excellence in Mycotoxicology and Public Health, Ghent University, B-9000, Belgium
| | - Patrick Njobeh
- Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa
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Byakika S, Mukisa IM, Byaruhanga YB, Male D, Muyanja C. Influence of food safety knowledge, attitudes and practices of processors on microbiological quality of commercially produced traditional fermented cereal beverages, a case of Obushera in Kampala. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Ogunlade CA, Aremu AK. Influence of processing conditions on some physical characteristics of vegetable oil expressed mechanically from
Pentaclethra macrophylla
Benth kernels: Response surface approach. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12967] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Clement A. Ogunlade
- Department of Agricultural EngineeringAdeleke University Ede Osun State Nigeria
| | - Ademola K. Aremu
- Department of Agricultural and Environmental EngineeringUniversity of Ibadan Ibadan Nigeria
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Adekoya I, Obadina A, Phoku J, De Boevre M, De Saeger S, Njobeh P. Fungal and mycotoxin contamination of fermented foods from selected south african markets. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.040] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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18
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Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.064] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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20
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Incidence of enteric pathogens in ugba, a traditional fermented food from African oil bean seeds (Pentaclethra macrophylla). INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2017. [DOI: 10.1186/s40550-017-0057-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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