Gotowe bibliografie tematyczne / Dawadawa

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Gotowa bibliografia na temat „Dawadawa”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Dawadawa"

Ohenhen, R. E., E.P.K Imarenezor, M. I. Iyamu, and F.I Aigbokhan. "A COMPARISON OF PRESERVATION METHODS OF TRADITIONALLY PROCESSED DAWADAWA." Continental J. Microbiology 2 (June 18, 2008): 11–15. https://doi.org/10.5281/zenodo.823739.

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The preservation of dawadawa using sun drying and oven drying was compared with fresh dawadawa for bacterial load, moisture content and nutritional content. Bacillus subtilis and Staphylococcus sp were isolated from the fresh dawadawa while Bacillus subtilis was isolated from the sun dried and oven dried dawadawa. In terms of bacterial load, fresh dawadawa had the highest bacterial load of 10⁷cfu/ml, followed by sun dried with 10⁵cfu/ml and the lowest was oven dried which has 10⁴cfu/ml. Comparing the moisture content of dawadawa, the sun dried reduced from 100g to 36

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Ahmad, A., J. N. Keta, Dharmendra Singh, S. R. Hassan, and M. Ibrahim. "Nutritional and Antinutritional Analysis of Dawadawa Condiment in Aliero Local Government, Kebbi State, Nigeria." Journal of Sustainability and Environmental Management 1, no. 4 (2022): 398–402. http://dx.doi.org/10.3126/josem.v1i4.50002.

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Dawadawa is among the most important soup ingredients in Aliero, Kebbi State, Nigeria. The locally produced condiment is being prepared and used to add flavor to soup for many decades without the scientific knowledge of its nutritional and anti-nutritional contents. This study aimed to analyze the proximate and antinutrional contents of Dawadawa in Aliero Local Government, Kebbi State, Nigeria. Five samples from each four collection areas were collected and transported to Botany Laboratory, Kebbi State University of Science and Technology Aliero for analysis. Analysis of the proximate and anti

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Dakwa, Sarah, Esther Sakyi-Dawson, Charles Diako, Nana Takyiwa Annan, and Wisdom Kofi Amoa-Awua. "Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)." International Journal of Food Microbiology 104, no. 1 (2005): 69–82. http://dx.doi.org/10.1016/j.ijfoodmicro.2005.02.006.

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Oyetola, Moradeke Toyosi. "Isolation and Characterization of Potential Anti-mycotoxigenic Bacteria from Traditional Fermented Food Products in Nigeria." J. of Advancement in Medical and Life Sciences 6, no. 4 (2018): 04. https://doi.org/10.5281/zenodo.1303354.

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Several bacteria species secrete bioactive compounds that are antagonistic to mold and their associated toxins which lead to food spoilage. Indigenous food sources serve as a reservoir for industrially relevant bacteria. This study aimed at screening for indigenous lactic acid bacteria from nono(Fermented cow milk) and African locust beans (dawadawa) that possess inhibitory activity against Aspergillus niger, the causative agent of Aflatoxicosis in food. 1ml of milk and 1g of mashed dawadawa samples were serially diluted onto cyclohexamide supplemented MRS agar plates. Sugar fermentat

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Elijah, Ehoche E., and Henry Y. Adeyemi. "The Reduction of Carbohydrate, Fat and The Increment of Protein Content of Some Nigerian Diets by Traditional Fermentation." Medical Laboratory Technology Journal 4, no. 2 (2018): 69. http://dx.doi.org/10.31964/mltj.v4i2.194.

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Fermentation is vital to African food processing. Its effects on the percentage carbohydrate, proteins, lipid and moisture composition of laboratory prototypes of the fermented seed from Parkia biglobosa, (Dawadawa) condiment paste, fermented milk (Nono), corn (Zea mays)-based pap (Akamu), soybean (Glycine max) based-cheese paste (wara) and soy-milk (soymilk). The major macro-nutrient and moisture contents of each food product and their respective substrates were determined using standard methods and compared. The result showed that there was a noticeable fall in the carbohydrate content in th

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Kortei, Nii Korley, Barnabas Teye Djaba, Clement Okraku Tettey, et al. "Toxicogenic Fungi, Aflatoxins, and Antimicrobial Activities Associated with Some Spices and Herbs from Three Selected Markets in Ho Municipality, Ghana." International Journal of Food Science 2022 (June 24, 2022): 1–15. http://dx.doi.org/10.1155/2022/7195890.

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Spices and herbs are widely used food ingredients that enhance most organoleptic features of prepared foods. They are also used for medicinal and preservative purposes. Spices and herbs are potential carriers of bacteria, yeasts, and molds due to the nature of cultivation, harvest methods, storage conditions, packaging procedures, distribution, sale, and general handling. Although some fungi have been identified to be associated with most spices and herbs elsewhere in the world, little has been done on the presence of fungi in spices and herbs in Ghana. This study sought to identify the toxico

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Sackle, Sackey Augustina. "Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies." Journal of Food and Nutrition Sciences 1, no. 4 (2013): 43. http://dx.doi.org/10.11648/j.jfns.20130104.13.

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Amoa-Awua, Wisdom Kofi, Bernice Awusi, Margaret Owusu, et al. "Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa." Food Control 42 (August 2014): 335–42. http://dx.doi.org/10.1016/j.foodcont.2014.02.016.

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Adamu, Shahidah A., A. A. Farouq, M. A. Magashi, A. M. Sokoto, and I. A. Salau. "Isolation and Identification of Microorganisms Encountered in Traditional Fermentation of Soya Beans and Roselle seeds for the production of Food Tasty condiment (Dawadawa)." Greener Journal of Microbiology and Antimicrobials 4, no. 1 (2019): 1–6. https://doi.org/10.15580/GJMA.2019.1.120918168.

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Study on isolation and identification of microorganisms encountered in traditional fermentation of Soya Beans and Roselle seeds for the production of Dawadawa was carried out, using standard microbiological and biochemical methods. The organisms identified are from genera Bacillus, Kurthia, Staphylococcus, Listeria and Micrococcus. Yeast and fungi were also isolated. Hazard and critical control point (HACCP) at each stage during fermentation was determined, washed seeds and water used for washing was found to have high number of microorganisms. Microbial fermentation

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Chukwu, Ogbonnaya, B. A. Orhevba, and Babatunde Ibrahim Mahmood. "Influence of Hydrothermal Treatments on Proximate Compositions of Fermented Locust Bean (Dawadawa)." Journal of Food Technology 8, no. 3 (2010): 99–101. http://dx.doi.org/10.3923/jftech.2010.99.101.

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Rozprawy doktorskie na temat "Dawadawa"

Kao, Man-Jing, and 高曼菁. "The Study on Supply and Demand Aspects of Aboriginal Ecotourism in Dawadawan and Adiri Tribes through Formal Concept Analysis." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/44024992956727397711.

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碩士 國立屏東科技大學 森林系所 101 Ecotourism services in aboriginal tribes are needed to preserve the supply and demand of natural resources and maintain the balance between nature conservation and economic activities. This study aims to evaluate the differences between the supply side provided by aboriginal tribes and the service requirements discussed at famous travel virtual communities. Work meetings in tribes and famous travel virtual communities are studied to analyze work items provided by them using the formal concept analysis. In this study, data consist on records from working meeting

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Książki na temat "Dawadawa"

The Falling Dawadawa Tree. Female Circumcision in Developing Ghana. Smyrna Pr, 1994.

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Części książek na temat "Dawadawa"

Reddy, N. R. "Dawadawa." In Legume-Based Fermented Foods. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-11.

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"Ibn al-Dawadari on the Battle of ‘Ayn Jalut." In Muslims and Crusaders. Routledge, 2014. http://dx.doi.org/10.4324/9781315773896-40.

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