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Journal articles on the topic 'Food condiment'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Pellegrino, Robert, Brittany Frederick, Vishwesh Tijare, et al. "The influence of condiment availability on cuisine selection." British Food Journal 119, no. 6 (2017): 1313–23. http://dx.doi.org/10.1108/bfj-08-2016-0353.

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Purpose In most restaurants or dining facilities, even though a set of condiments such as salt, black pepper, ketchup, and mustard, is placed on the tables, and such condiments are a staple of many cuisines, they have been largely ignored with respect to understanding their effects on food choice. The purpose of this study is to determine whether condiments placed on tables at dining facilities can affect consumers’ cuisine selection. Design/methodology/approach Four individual booths were set up with four different condiment configurations: 1) branded ketchup and mustard, 2) unbranded ketchup

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2

Jude, C. Nnaji, and N. Emmanuel Prosper. "Trace Metals in Food Condiments Processed with Manual Metallic Grinders." Pharmaceutical and Chemical Journal 3, no. 1 (2016): 172–77. https://doi.org/10.5281/zenodo.13740528.

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The study was conducted in order to determine the effect of metallic manual grinding machine on metal concentrations in food condiments. Food condiments (tomato, crayfish, dika nut, melon and pepper) were purchased from three local markets (Ndoro, Ubani and Ahiaeke) and were each divided into two parts. One part of each condiment from a specific market was pulverized with plastic mortar and pestle while the other part was pulverized using manual grinding machine. In all, three different metallic grinders (Corona<sup>®</sup> brand) were used for the three condiment lots from the three marke

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3

VIRAY, M. A., J. WAMALA, R. FAGAN, et al. "Outbreak of type A foodborne botulism at a boarding school, Uganda, 2008." Epidemiology and Infection 142, no. 11 (2014): 2297–301. http://dx.doi.org/10.1017/s0950268814000387.

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SUMMARYBotulism has rarely been reported in Africa. In October 2008, botulism was reported in three Ugandan boarding-school students. All were hospitalized and one died. A cohort study was performed to assess food exposures among students, and clinical specimens and available food samples were tested for botulinum toxin. Three case-patients were identified; a homemade, oil-based condiment was eaten by all three. In the cohort study, no foods were significantly associated with illness. Botulinum toxin type A was confirmed in clinical samples. This is the first confirmed outbreak of foodborne bo

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4

M. L., Abu. "A Review of the Efficiency of Ocimum Gratissimum as a Vegetable Condiment." African Journal of Agriculture and Food Science 7, no. 2 (2024): 219–30. http://dx.doi.org/10.52589/ajafs-cksmj20q.

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People from various socioeconomic backgrounds use and consume a vast variety of condiments on a regular basis. Therefore, condiments could be used as dietary transporters for micronutrients to counteract deficits in micronutrients, which is a problem in many nations, including Nigeria. Vegetables are a vital component of a balanced diet and a good source of minerals, antioxidants, and bioactive compounds, among other nutrients. Ocimum gratissimum, or scent leaf as it is affectionately known in Nigeria, is a common vegetable that is widely cultivated. This article reviewed O. gratissimum as a c

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Khunsee, Att, Jiraphat Kaewsritong, and Khongsak Srikaeo. "Clean label approach for condiment sauces: A case in Thai style sauces." Multidisciplinary Science Journal 6, no. 12 (2024): 2024255. http://dx.doi.org/10.31893/multiscience.2024255.

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Clean label food which contains fewer synthetic chemicals, shorter ingredient lists, and minimally processed ingredients, drives extensive attention from both industries and consumers. Clean label food products have gained popularity in the food market recently. This study employed both scientific and strategic techniques to address the issues regarding approaches for clean label implementation in Thai style condiment sauces. The quality and safety parameters of four popular condiment sauces were evaluated. Results suggested that all four condiment sauce samples can be classified as high acid

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Matuszek, Dominika, Karol Bierczyński, Andżelika Jędrysiak, and Angelika Kraszewska. "Homogeneity of the selected food mixes." Czech Journal of Food Sciences 39, No. 3 (2021): 197–207. http://dx.doi.org/10.17221/225/2020-cjfs.

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The article presents the results of homogeneity assessments for selected food mixes based on computer image analysis. The study was conducted on müsli and condiment mixes standardly available on the consumer market. A total of 40 different ready-for-use products were analysed. Collected samples from three package of each product were placed in a special chamber and then photographed. Photographs were then subjected to computer image analysis to acquire information on the percentage content of individual components. Homogeneity assessment was based on the contents of a selected component called

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7

Leung, Kin Sum, Ho Hang Leung, Ching Yu Wu, Jean-Marie Galano, Thierry Durand, and Jetty Chung-Yung Lee. "Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon." Biomolecules 9, no. 8 (2019): 313. http://dx.doi.org/10.3390/biom9080313.

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Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capac

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Wu, Zhong Ling, Zhong Qiang He, and Mao Zhang Guo. "Determination of Nine Food Additives in Condiment by High Performance Liquid Chromatography." Applied Mechanics and Materials 140 (November 2011): 302–8. http://dx.doi.org/10.4028/www.scientific.net/amm.140.302.

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The HPLC method has been developed for the determination of nine food additives (acesulfame-potassium, benzoic acid, sodium saccharin, sorbic acid, dehydroacetic acid, aspartame, methylparaben, ethylparaben, propylparaben) in condiments. Samples were precipitated , tested by the reverse-phase high performance liquid chromatography instrument with photodiode array detector . All the compounds exhibited good linear relationship with the correlation coefficient from 0.9991 to 0.9998. The recoveries were range from 87.1% to 108.5 % with the RSD values from 1.61 % to 5.13 % at the spiked levels fro

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9

Djohar, M. Alaksmar, Semuel Marthen Timbowo, and Feny Mentang. "TINGKAT KESUKAAN PANELIS TERHADAP PENYEDAP RASA ALAMI HASIL SAMPING PERIKANAN DENGAN EDIBLE COATING DARI KARAGENAN." MEDIA TEKNOLOGI HASIL PERIKANAN 6, no. 2 (2018): 37. http://dx.doi.org/10.35800/mthp.6.2.2018.19507.

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Product of fish procecing industry called “juice water” contain a lot amino acid compound. The aim of this study was analyze sonsory characteristic of natural condiment made from” juice water” by product of fishery industry , coated with karagenan edible. The method of this study of natural condimenent coated karagenan coating where assessed by trained panelis using by sensory attributes (odor, colour apparance and taste).The result indicate potencial of natural condiment for seasoning development.This research aims to be able to produce natural flavor that made from raw material of liquid was

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Souza, Alexandra de, Alba Regina Pereira Rodrigues, Michele Nayara Ribeiro, and Veridiana de Carvalho Antunes. "A study on the consumption of coriander (Coriandrum sativum L.) and consumers' perception of its functional properties." Research, Society and Development 11, no. 14 (2022): e91111436010. http://dx.doi.org/10.33448/rsd-v11i14.36010.

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Coriander (Coriandrum sativun L.) is a vegetable widely produced and consumed in Brazil being widely used as a condiment in many dishes. It has an excellent nutritional value as a source of calcium, iron, vitamin C. Furthermore it has functional properties such as anti-inflammatory, antioxidant and antimicrobial. Although it has so many benefits, there are few studies in this field that specifically analyze the use of that vegetable as condiment in food exploring its potential to add flavor. This way, this research carried out a survey on the consumption of coriander as condiment and evaluated

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Uzodinma, Eunice O., Chigozie F. Okoyeuzu, Nneka N. Uchegbu, et al. "Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types." Processes 9, no. 3 (2021): 481. http://dx.doi.org/10.3390/pr9030481.

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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/c

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Waller, Anna W., Juan E. Andrade, and Luis A. Mejia. "Performance Factors Influencing Efficacy and Effectiveness of Iron Fortification Programs of Condiments for Improving Anemia Prevalence and Iron Status in Populations: A Systematic Review." Nutrients 12, no. 2 (2020): 275. http://dx.doi.org/10.3390/nu12020275.

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Iron fortification of staple foods is a common practice around the world to reduce the prevalence of iron-deficiency anemia. More recently, fortified condiments, including salts, sauces, and powders, have been tested in various efficacy trials. However, there is limited information on how nutritional, environmental, and experimental factors affect their efficacy and effectiveness. The purpose of the present work was to systematically review performance factors affecting the efficacy of condiment fortification trials. Three databases were searched using a standardized keyword search and include

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Greiner, Delaney M., Denise I. Skonberg, Lewis B. Perkins, and Jennifer J. Perry. "Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment." Foods 10, no. 4 (2021): 659. http://dx.doi.org/10.3390/foods10040659.

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To control the population of an invasive species of green crab, we investigated the feasibility of producing a fermented crab condiment. Commercial fermented fish condiments were tested to assess variability in the marketplace and to identify targets for lab-fermented sauces. Finely chopped crab was combined with 100 mg g−1, 200 mg g−1, or 300 mg g−1 NaCl, and spontaneously fermented for up to 120 days. Chromatographic analysis revealed that histamine content was not a safety concern as all treatments were below the current U.S. legal threshold (50 mg 100 mL−1). The majority of microbial and p

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O., Omotayo J., Ajibade O. A., Oyawoye O. M., and Salotun, R. O. "Insight into the Beneficial Use of Iru An African Condiment from Parkia Biglobosa." International Journal of Research and Innovation in Applied Science IX, no. I (2024): 180–98. http://dx.doi.org/10.51584/ijrias.2024.90116.

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The composition and activity of the gut microbiota, which is essential for preserving health, are greatly influenced by the food that humans eat. Iru, a traditional West African fermented condiment, is derived from Parkia biglobosa seeds and is a sought-after ingredient in West African cuisine due to its unique aroma, flavor, and texture. Iru is a spice that adds depth to stews, soups, and sauces in West African cooking, especially in Nigeria and Cameroon. Due to the fermentation process, which transforms complex ingredients into more easily absorbed forms, it has a distinct flavor and fragran

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Joy Nkeiruka Dike-Ndudim, Chizaram Winners Ndubueze, Juliet Chidinma Ezihe, and Emeka Okechukwu. "Isolation and identification of bacteria associated with fermentation of melon seed for Ogiri Sold in Owerri, Nigeria." Magna Scientia Advanced Research and Reviews 3, no. 1 (2021): 057–61. http://dx.doi.org/10.30574/msarr.2021.3.1.0067.

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In order to ascertain the public health implication of the consumption of the fermented melon (Cucumismelo), known as Ogiri, consumed in all South Eastern Nigeria and beyond as a food condiment, thirty samples of locally fermented melon seeds, Ogiri, were randomly purchased from three markets in Owerri metropolis in Imo State. These samples were microbiologically analysed using pour plate technique on nutrient agar, MacConkey and Salmonella Shigella agar at 370C for 24 hours. The viable and mean counts were determined and the data obtained were statistically analyzed. There was no significant

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16

P, Akwetey. "Nutritional and Microbial Profile of a Traditional Food Condiment." Journal of Recent Advances in Agriculture 3, no. 2 (2015): 393. http://dx.doi.org/10.5455/jraa.20150816042027.

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17

Akpi, Uchenna K., Nurul Aqilah Mohd Zaini, Nnamchi Chukwudi Innocent, Ugwuanyi Jerry Obetta, Wan Abd Al Qadr Imad Wan-Mohtar, and Wan Syaidatul Aqma Wan Mohd Noor. "Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment." Advances in Microbiology 13, no. 08 (2023): 373–85. http://dx.doi.org/10.4236/aim.2023.138024.

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18

Laya, Alphonse, Honoré Wangso, Iva Fernandes, Raphaël Djakba, Joana Oliveira, and Eugenia Carvalho. "Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes." Journal of Food Quality 2023 (July 24, 2023): 1–26. http://dx.doi.org/10.1155/2023/5236509.

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Obesity and type 2 diabetes (T2D) are severe metabolic diseases due to inappropriate lifestyle and genetic factors and their prevention/treatment cause serious problems. Therefore, searching for effective and safe approaches to control obesity and T2D is an essential challenge. This study presents the knowledge regarding the possible use of traditional fermented condiments (TFC), a known major source of bioactive compounds (BACs), as an adjuvant treatment for obesity and T2D. Data on antiobesity, antidiabetic, and different mechanisms of BACs action of TFC were collected using a methodical sea

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19

Mustofa, Akhmad, Nanik Suhartatik, Gigih Pranata, and Ridofan Aji Pradana. "Food Safety Study of Petis Crackers in Kendal District, Central Java." Jurnal Ilmu Pertanian Indonesia 30, no. 1 (2024): 123–30. https://doi.org/10.18343/jipi.30.1.123.

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Food safety is a science that deals with preparing, managing, and storing food or beverages to be safe from physical, biological, and chemical contamination. The processing of petis (condiments of fermented fish or shrimp) crackers is one of the categories of SMEs in Kendal District, Central Java. The study aimed to evaluate the heavy metals of iron (Fe), lead (Pb), and other chemical features and to survey the processing of petis crackers. This is a descriptive study of an observational nature with a quantitative approach, especially by doing laboratory observations. The study also carried ou

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20

Gloria, Ikechi-Nwogu, and Chime Happy. "Food Condiment Series 1: Fungal Contamination of Two Food Condiments (Brachystegia eurycoma and Detarium macrocarpum) Sold in Some Local Markets in Rivers State." Journal of Advances in Biology & Biotechnology 14, no. 1 (2017): 1–7. http://dx.doi.org/10.9734/jabb/2017/33661.

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Ikechi-Nwogu, Chinyerum Gloria, and Happy Chime. "Food Condiment Series 1: Fungal Contamination of Two Food Condiments (Brachystegia eurycoma and Detarium macrocarpum) Sold in Some Local Markets in Rivers State." Journal of Advances in Biology & Biotechnology 14, no. 1 (2017): 1–7. https://doi.org/10.9734/JABB/2017/33661.

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This work is aimed at identifying these organisms in order to reduce the contamination of food condiments. A survey of seed-borne fungi associated with the seeds of <em>Brachystegia eurycoma</em> and <em>Detarium macrocarpum </em>(Whole and Ground) obtained from two different local markets in Rivers State namely; Etche and Bori was conducted. Fungi were isolated using Standard Blotter Method and pure cultures of <em>Aspergillus flavus, Aspergillus niger, Aspergillus spp, Botrydiplodia theobromae, Fusarium solani, Rhizopus stolonifer, Penicillium spp, Penicillium notatum and Fusarium moniliform

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22

Ahmad, A., J. N. Keta, and Dharmendra Singh. "Determination of Aflatoxin Levels and Prevalence of Fungal Flora of Cwande Condiments Sold in Zuru Local Government Area, Kebbi State, Nigeria." Journal of Sustainability and Environmental Management 1, no. 4 (2022): 371–75. http://dx.doi.org/10.3126/josem.v1i4.49997.

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Aflatoxins are group of secondary metabolites produced by certain mold species which are dangerous to humans and animals. Cwande is a local condiment that is used to add flavor to the food, it get infected with fungi and aflatoxins as a result of improper processing and storage procedures. This study aimed to determine the aflatoxin levels in Cwande condiments sold in Zuru Local Government Area, Kebbi State, Nigeria, as well as the prevalence of fungal flora. Twenty (20) dried processed samples from four different collection points in Zuru central market were chosen at random and placed in bra

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Rakow, G., and D. Rode. "AC Vulcan oriental condiment mustard." Canadian Journal of Plant Science 89, no. 2 (2009): 325–29. http://dx.doi.org/10.4141/cjps08147.

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AC Vulcan oriental condiment mustard [Brassica juncea (L.) Czern.] was developed from landraces of oriental mustard grown at Lethbridge, AB, in the 1960s. Lethbridge 22A registered in 1974 was the first true yellow breeding oriental mustard cultivar, followed by Domo in 1977, from which Cutlass was selected. AC Vulcan is a single plant selection from Cutlass. Data on the cultivar Forge (not a check cultivar) are provided for comparison because Forge was the predominant cultivar of oriental mustard in western Canada at the time when Cutlass and AC Vulcan were developed. Forge was developed by M

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Shahida, Adamu Ahmad. "Studies on Fermentation of African Locust Beans (Parkia biglobosa L.) for the production of Food Tasty Condiment (Daddawa)." J. of Advancement in Medical and Life Sciences 7, no. 2 (2019): 05. https://doi.org/10.5281/zenodo.2577164.

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African Locust Bean (<em>Parkia biglobosa</em>) is among the leguminous plants used by man particularly in some African countries for the production of local condiment. Samples of locust bean were fermented under laboratory conditions to produce condiment by using cultures of <em>B. subtiilis, B.</em> <em>licheniformis and M. varians</em> that were previously isolated from locally fermented daddawa. The isolates were prepared at various concentrations of 0.2, 0.5 and 0.8 respectively. The pH and temperature were recorded at twelve hour interval. Fermentation has occurred in all the concentrati

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Novais, Cláudia, Carla Pereira, Adriana K. Molina, et al. "Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures." Molecules 26, no. 6 (2021): 1587. http://dx.doi.org/10.3390/molecules26061587.

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Medicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive properties of four combinations of condiments, sold for seasoning poultry, meat, fish, and salads, were evaluated. Twenty-five phenolic compounds (HPLC-DAD-ESI/MS) were identified, with apigenin-O-malonyl-pentoside-hexoside as the major compound detected in all extracts. Oxalic and citric acids were id

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Ifeanyi Okolie, Pius, Martins Ebunoluwa Itohan, Emilymary Chima Okolie, and Adewale Obadina. "Amino acid profile and protein quality of starter cultures fermented African Yam bean (Sphenostylis sternocarp) seed condiment." Croatian journal of food science and technology 15, no. 1 (2023): 28–36. http://dx.doi.org/10.17508/cjfst.2023.15.1.04.

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African yam bean seeds condiment is an unpopular nutritive local food seasoning compared to Iru and is mostly produced by natural fermentation. Production with a defined starter culture will give a novel functional condiment with enhanced nutritive values, especially amino acids, to prevent hidden hunger, shorten the fermentation time, and improve product uniformity. The effect of different monoculture bacterial starters and natural fermentation on the amino acids profile of condiments produced from African yam bean seeds was investigated. The result revealed a total of 18 amino acids with glu

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Rakow, G., J. P. Raney, J. Relf-Eckstein, and D. Rode. "AC Pennant, AC Base and Andante yellow condiment mustard cultivars." Canadian Journal of Plant Science 89, no. 2 (2009): 331–36. http://dx.doi.org/10.4141/cjps08145.

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Yellow condiment mustard (Sinapis alba L.) occupies about 50% of the total acreage of condiment mustard grown in western Canada. Breeding efforts at Agriculture and Agri-Food Canada in Saskatoon (AAFC) from 1987 to 2001 resulted in the registration of three new cultivars. AC Pennant, AC Base and Andante had 8, 7 and 6% higher grain yield, respectively, than the check cultivar Ochre, on average over 28 location years in 3 yr of condiment mustard Co-op tests 1999–2001. All three cultivars had similar maturity and plant height to Ochre. Andante had lower fixed oil than Ochre while AC Base had low

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Kreklau, Claudia. "Ketchup: The Transnational Creation of a Global Condiment, c. 1700–1920." Gastronomica: The Journal of Food and Culture 25, no. 2 (2025): 1–12. https://doi.org/10.1525/gfc.2025.25.2.1.

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The history of ketchup began in rural and port-areas of Vietnam and China, with British explorers, and, via the history of the tomato, with Italian explorers and agents of the Spanish Empire. By the 1800s, French migrants, global trade, and translated cookbooks equipped central European household workers with the tools to make a long-shelf-life sauce in bottles in the Atlantic space of mobile populations between Europe, the United States, and Canada. Building on global histories of trade, migration, and translation, on transnational approaches to food studies, and on the examination of so-call

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Rakshit, Mousumi, Bijoy Moktan, S. Aktar Hossain, and Prabir K. Sarkar. "Moisture sorption characteristics of wadi, a legume-based traditional condiment." Journal of Food Science and Technology 51, no. 2 (2011): 301–7. http://dx.doi.org/10.1007/s13197-011-0491-0.

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Gana Yisa, Mohammed, and Mohammed Mamman Jiya. "The design, fabrication, and performance evaluation of a locust bean boiler." Journal of Applied Biotechnology & Bioengineering 6, no. 6 (2019): 271–78. http://dx.doi.org/10.15406/jabb.2019.06.00204.

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African locust bean is a leguminous plant that is rich in nutrients and is used as food condiment. The traditional method of processing this food condiment is mostly unhygienic; consume a lot of fire wood, human energy and time. Using traditional methods for boiling 33.7Kg of locust bean would take about 12 hours. This study attempts to mechanize the existing traditional methods of boiling locust bean by designing, constructing, and evaluating electrically powered locust bean boiler. The boiler consists of three composite drums, each with a cylindrical upper part and conical lower part. The bo

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Eboma, Rachael Nkechi, Clement Olusola Ogidi, and Bamidele Juliet Akinyele. "Bioactive compounds and antimicrobial activity of extracts from fermented African locust bean (Parkia biglobosa) against pathogenic microorganisms." North African Journal of Food and Nutrition Research 4, no. 8 (2021): 343–50. http://dx.doi.org/10.51745/najfnr.4.8.343-350.

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Background: The challenges of multiple antibiotic resistance by pathogenic microorganisms has necessitated the need for a continuous searching for new and effective antimicrobial bioactive compounds. Objectives: In this study, antimicrobial activity of extracts from fermented condiment from Parkia biglobosa was investigated against some pathogenic microorganisms. Materials and Methods: Gas chromatography and mass spectrometry (GC-MS) was used to identify bioactive compounds in n-hexane extract (oil). Aqueous and n-hexane extracts of locust beans were tested against clinical isolates; viz., Kle

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Eboma, Rachael Nkechi, Clement Olusola Ogidi, and Bamidele Juliet Akinyele. "Bioactive compounds and antimicrobial activity of extracts from fermented African locust bean (Parkia biglobosa ) against pathogenic microorganisms." North African Journal of Food and Nutrition Research 4, no. 08 (2021): 343–50. http://dx.doi.org/10.51745/najfnr.4.08.343-350.

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Background: The challenges of multiple antibiotic resistance by pathogenic microorganisms has necessitated the need for a continuous search for new and effective antimicrobial bioactive compounds. Objectives: In this study, the antimicrobial activity of extracts from fermented condiment from Parkia biglobosa was investigated against some pathogenic microorganisms. Materials and Methods: Gas chromatography - mass spectrometry (GC-MS) was used to identify bioactive compounds in n-hexane extract (oil). Aqueous and n-hexane extracts of locust beans were tested against clinical isolates; viz., Kleb

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Adeniyi, Paulina. "Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic." International Journal of Nutrition and Food Sciences 13, no. 3 (2024): 114–25. http://dx.doi.org/10.11648/j.ijnfs.20241303.16.

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The fact that indigenous foods in Nigeria are always forgotten as possible dietary prebiotics and probiotics cannot be overemphasized, hence, there is need to bring to limelight the potentials of our indigenous foods that are potent prebiotics and probiotics. This is therefore a review of prebiotic and probiotic concept, food sources with emphasis on iru, fermented African locust bean. The search engines used for this study are; Google Scholar, AGORA and HINARI. The Galactose-oligosaccharide and arabinogalactan which are the prebiotics in African locust bean (Parkiabiglobosa) can be partially

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Sanni, A. I., M. Asiedu, and G. S. Ayernor. "Microflora and Chemical Composition of Momoni, a Ghanaian Fermented Fish Condiment." Journal of Food Composition and Analysis 15, no. 5 (2002): 577–83. http://dx.doi.org/10.1006/jfca.2002.1063.

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Karamba, Kabiru Ibrahim, and Muhibbat Muhammad Abdullahi. "Optimization of traditional starter culture and African locust beans for daddawa production using Response Surface Methodology (RSM)." Gadau Journal of Pure and Allied Sciences 1, no. 2 (2022): 166–73. http://dx.doi.org/10.54117/gjpas.v1i2.28.

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“Daddawa” is a traditional condiment that is produced by the fermentation of African locust beans (Parkia biglobosa). It is a popular food condiment and economical method of food preservation specifically in the West and Central African region. The traditional starter culture used was isolated and identified using biochemical methods. Optimization of fermentation conditions of the starter culture and the locust beans was carried out using a central composite design of response surface methodology (RSM). The fermentation was considered at 40°C for 72 h. Bacteria suspected to be Bacillus subtili

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Kim, Seong-Ah, Jinwoo Ha, Byeonghwi Lim, Jun-Mo Kim, and Sangah Shin. "The Association between Major Dietary Pattern and Low Muscle Mass in Korean Middle-Aged and Elderly Populations: Based on the Korea National Health and Nutrition Examination Survey." Nutrients 12, no. 11 (2020): 3543. http://dx.doi.org/10.3390/nu12113543.

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Reduced skeletal muscle mass in older populations is independently associated with functional impairment and disability, resulting in increased risk of mortality and various comorbidities. This study aimed to examine the association between major dietary pattern and low muscle mass among Korean middle-aged and elderly populations. A total of 8136 participants aged ≥50 years were included from a cross-sectional study based on the 2008–2011 Korea National Health and Nutrition Examination Survey. The following four distinct dietary patterns were derived using factor analysis: “Condiment, vegetabl

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van Eck, Arianne, Erin Franks, Christopher J. Vinyard, et al. "Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods." Food & Function 11, no. 7 (2020): 6186–201. http://dx.doi.org/10.1039/d0fo00821d.

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Huang, Zeying, and Di Zeng. "Factors Affecting Salt Reduction Measure Adoption among Chinese Residents." International Journal of Environmental Research and Public Health 18, no. 2 (2021): 445. http://dx.doi.org/10.3390/ijerph18020445.

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China has the highest mortality rate caused by diseases and conditions associated with its high-salt diet. Since 2016, China has initiated a national salt reduction campaign that aims at promoting the usage of salt information on food labels and salt-restriction spoons and reducing condiment and pickled food intake. However, factors affecting individuals’ decisions to adopt these salt reduction measures remain largely unknown. By comparing the performances of logistic regression, stepwise logistic regression, lasso logistic regression and adaptive lasso logistic regression, this study aims to

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Huang, Zeying, and Di Zeng. "Factors Affecting Salt Reduction Measure Adoption among Chinese Residents." International Journal of Environmental Research and Public Health 18, no. 2 (2021): 445. http://dx.doi.org/10.3390/ijerph18020445.

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China has the highest mortality rate caused by diseases and conditions associated with its high-salt diet. Since 2016, China has initiated a national salt reduction campaign that aims at promoting the usage of salt information on food labels and salt-restriction spoons and reducing condiment and pickled food intake. However, factors affecting individuals’ decisions to adopt these salt reduction measures remain largely unknown. By comparing the performances of logistic regression, stepwise logistic regression, lasso logistic regression and adaptive lasso logistic regression, this study aims to

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Hossain, Md Ismail, Fatema Hoque Shikha, and Nurun Naher. "Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)." Journal of the Bangladesh Agricultural University 17, no. 3 (2019): 417–23. http://dx.doi.org/10.3329/jbau.v17i3.43225.

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Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed

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Ogunsanwo, B. M., O. O. Faboya, O. R. Idowu, T. Ikotun, and D. A. Akano. "The fate of aflatoxins during the production of “Ogiri”, a West African fermented melon seed condiment from artificially contaminated seeds." Food / Nahrung 33, no. 10 (1989): 983–88. http://dx.doi.org/10.1002/food.19890331019.

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Ouoba, L. I. I., B. Diawara, N. T. Annan, L. Poll, and M. Jakobsen. "Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment." Journal of Applied Microbiology 99, no. 6 (2005): 1413–21. http://dx.doi.org/10.1111/j.1365-2672.2005.02722.x.

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Rakshit, M., J. Saha, and P. K. Sarkar. "Response Surface Optimization of Mechanized Drying of Wadi, a Legume-Fermented Food Condiment." Journal of Food Processing and Preservation 39, no. 1 (2013): 1–9. http://dx.doi.org/10.1111/jfpp.12202.

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Reed, Jennifer L., Jessica L. Bowell, Brenna R. Hill, Brittany A. Williams, Mary Jane De Souza, and Nancy I. Williams. "Exercising women with menstrual disturbances consume low energy dense foods and beverages." Applied Physiology, Nutrition, and Metabolism 36, no. 3 (2011): 382–94. http://dx.doi.org/10.1139/h11-030.

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Women with exercise-associated menstrual cycle disturbances (EAMD) restrict energy intake. Reducing energy density (ED; kcals·g–1of food or beverage) may be a strategy employed by EAMD women to maintain lower energy intake. The purpose of this study was 3-fold: to determine whether EAMD women consume low ED diets; to identify food groups associated with low ED; and to determine concentrations of total peptide YY (PYY), a satiety factor. Twenty-five active females were divided into 2 groups, according to menstrual status: EAMD (n = 12) and ovulatory controls (OV) (n = 13). Two 3-day diet record

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Pinandoyo, Dimas Bayu, and Sucheta Khubber. "Food Innovation of Sundanese Nasi Liwet, How New Formulation and Brand Advertise New Food Product." Jurnal Ilmiah Publipreneur 11, no. 1 (2023): 31–36. https://doi.org/10.46961/jip.v11i1.708.

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Sundanese Nasi Liwet have less acceptance especially in consumers. Innovation was conducted to improve the consumers and markets acceptance of Sundanese Nasi Liwet. Innovation was adopting fusion method, while branding was changed by branding new innovated product with “Kubu Liwet”. The new product had yellow color made with original recipe. The condiment was crispy fried chicken skin and stir-fried chayote. Topping that being used was sambal matah. Open sensory evaluation and marketing test was conducted to measure the success rate of advertisement by formulation and branding. Open sensory ev

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Phumchusri, Naragain. "Time Series and Machine Learning Hybrid Models for Food Condiment Demand Forecasting: A Case Study in Thailand." International Journal of Machine Learning 14, no. 1 (2024): 1–6. http://dx.doi.org/10.18178/ijml.2024.14.1.1149.

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Food industry is one of the most important industries in Thailand. The case-study company is a condiment manufacturer that needs to efficiently manage and plan for their business. One of the most important issues is demand forecasting. The company should precisely forecast their product demands, which will be used for operation planning. This study proposes forecasting models for both short-term and long-term planning for the company’s main condiment products. The proposed models are time series, machine learning and hybrid forecasting models which will be compared with pure time series and ma

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Ahmed, Shahidah A., Sadiya Sambo, Hauwa Hussain, Fatima I. Jumare, and Salau I. Alhaji. "Effect of fermentation process on nutritional composition of condiments from seeds of P. Biglobosa, G. max and H. sabdariffa." Caliphate Journal of Science and Technology 5, no. 1 (2023): 46–54. http://dx.doi.org/10.4314/cajost.v5i1.7.

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Huge amount of foreign reserve is spent annually on the import of food flavours into Nigeria despite the fact that traditional condiments also suitably play the same role as imported food flavours. In this study, the proximate and mineral composition of local condiment ‘Daddawa’ produced by the fermentation of the seeds of locust beans (Parkia biglobosa), soya beans (Glycine max) and roselle (Hibiscus sabdariffa) was determined by the AOAC methods. The lipid values for the three seeds range from 8.10±0.07 to 10.30±0.03% with H. Sabdariffa having the highest value. The crude protein value was 1

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Phengphol. "The Application of Local Wisdom for Production of Condiment Isan' Food Ingredient into Commercial." American Journal of Applied Sciences 8, no. 12 (2011): 1258–62. http://dx.doi.org/10.3844/ajassp.2011.1258.1262.

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Nitchapanrawee. "The Application of Local Wisdom for Production of Condiment Isan’ Food Ingredient into Commercial." Journal of Social Sciences 7, no. 4 (2011): 504–7. http://dx.doi.org/10.3844/jssp.2011.504.507.

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Kurbakov, K. A., V. N. Zhulinkova, and M. Yu Minaev. "Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples." Theory and practice of meat processing 5, no. 3 (2020): 28–31. http://dx.doi.org/10.21323/2414-438x-2020-5-3-28-31.

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Mustard is a commonly used condiment including in production of other food products. As mustard is an allergen, it is necessary to control its presence. The development of PCR test-systems for its detection is complicated by the fact that this condiment can be made from seeds of various plant species (Brassica juncea, Brassica nigra, Sinapis alba) of the family Brassicaceae that are not closely related. This family includes other plant species such as white cabbage (Brassica oleracea) and rapeseed (Brassica napus), which can cause the allergic reaction, although seldom. In this connection, man

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