Gotowe bibliografie tematyczne / "okpehe"

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  1. Artykuły w czasopismach
  2. Książki

Gotowa bibliografia na temat „"okpehe"”

Autor: Grafiati
Data publikacji: 3 czerwca 2025
Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat ""okpehe""

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Balogun, M. A., and G. P. Oyeyiola. "Changes in the Nutrient Composition of Okpehe During Fermentation." Pakistan Journal of Nutrition 11, no. 3 (2012): 270–75. http://dx.doi.org/10.3923/pjn.2012.270.275.

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OGUNTOYINBO, FOLARIN A., MELANIE HUCH, GYU-SUNG CHO, et al. "Diversity of Bacillus Species Isolated from Okpehe, a Traditional Fermented Soup Condiment from Nigeria." Journal of Food Protection 73, no. 5 (2010): 870–78. http://dx.doi.org/10.4315/0362-028x-73.5.870.

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The diversity of Bacillus species isolated from the fermented soup condiment okpehe in Nigeria was studied using a combination of phenotypic and genotypic methods. Fifty strains presumptively characterized as Bacillus spp. using the API 50 CHB test were further identified by PCR of randomly amplified polymorphic DNA (RAPD) and by amplified ribosomal DNA restriction analysis (ARDRA) genotyping methods. ARDRA fingerprinting with HhaI, HinfI, and Sau3AI restriction enzymes did not allow successful differentiation between the Bacillus species, except for distinguishing B. cereus from other Bacillu
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Oguntoyinbo, F. A., and A. I. Sanni. "Determination of Toxigenic Potentials of Bacillus Strains Isolated from Okpehe, a Nigerian Fermented Condiment." World Journal of Microbiology and Biotechnology 23, no. 1 (2006): 65–70. http://dx.doi.org/10.1007/s11274-006-9193-6.

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Oguntoyinbo, F. A., A. I. Sanni, C. M. A. P. Franz, and W. H. Holzapfel. "Phenotypic diversity and technological properties of Bacillus subtilis species isolated from okpehe, a traditional fermented condiment." World Journal of Microbiology and Biotechnology 23, no. 3 (2006): 401–10. http://dx.doi.org/10.1007/s11274-006-9238-x.

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MAJI, S. A., and S. A. ADEGOKE. "BACTERIAL AND BIOCHEMICAL CHANGES IN THE FERMENTATION OF AFRICAN LOCUST BEANS (Prosopis africana) SEED FOR OKPEHE PRODUCTION." Asian Journal of Research in Biology 2, no. 1 (2019): 10–19. http://dx.doi.org/10.56557/ajrib/2019/v2i13.

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Sikiru, Musbau, and Asiru R.A. "PHYSICOCHEMICAL AND SENSORY PROPERTIES OF FERMENTED PROSOPIS AFRICANA SEEDS." INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT (IJHSRD) 6, no. 2 (2024): 1–11. https://doi.org/10.36566/ijhsrd/vol6.iss2/226.

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Background: Fermented Prosopis Africana seeds called Okpehe by the Idoma people of Benue State, Nigeria are a commonly prepared food Condiment added to food so as to improve its aroma and taste Methods: It was produced in the laboratory using Spontaneous method and preserved for twelve days using different concentration of Clove and Ginger extracts (1.6%, 2.4%, and 3.2%). The aim of the study was to evaluate physicochemical and sensory parameters of fermented Prosopis Africana seeds during preservation. Results: A total of 100 responses were obtained, out of which 50% of respondents opted for
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Abdulganiyu, Ganiyat M., S. A. Laba, A. E. Ajadi, and B. A. Aguda. "COMPARATIVE STUDY ON THE FUNGI DETERMINANTS IN LOCUST BEANS (IRU) PRODUCED FROM PARKIA BIGLOBOSA AND PROSOPIS AFRICANA." FUDMA JOURNAL OF SCIENCES 8, no. 6 (2024): 299–308. https://doi.org/10.33003/fjs-2024-0806-2928.

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Iru, a traditional fermented condiment widely consumed in West Africa, is produced from the seeds of Parkia biglobosa (African locust bean) and Prosopis Africana (Mesquite/Okpehe). The quality and safety of Iru can be significantly affected by fungal contaminants during processing and storage. This study aims to compare the fungal contaminants present in Iru produced from Parkia biglobosa and Prosopis Africana, examining their impact on the nutritional and microbial quality of the final product. Standard mycological techniques were used to isolate and identify fungal species using Potato dextr
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Oguntoyinbo, Folarin A., Abiodun I. Sanni, Charles M. A. P. Franz, and Wilhelm H. Holzapfel. "In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment." International Journal of Food Microbiology 113, no. 2 (2007): 208–18. http://dx.doi.org/10.1016/j.ijfoodmicro.2006.07.006.

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Gberikon, G.M., J.B. Ameh, S.A Ado, and V. J. Umoh. "COMPARATIVE STUDIES OF THE NUTRITIONAL QUALITIES OF THREE FERMENTED AFRICAN LEGUME SEEDS USING Bacillus subtilis and Bacillus pumilus AS STARTERS." Continental J. Food Science and Technology 4 (July 25, 2010): 60–64. https://doi.org/10.5281/zenodo.834694.

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Analysis into three African legume seeds; <em>Prosopis africana, Parkia biglobosa</em> and <em>Glycine max</em> was carried out. Unprocessed seeds of <em>Prosopis africana</em> were purchased from Otukpo market in Benue state of Nigeria and unprocessed seeds of <em>Parkia biglobosa</em> and <em>Glycine max</em> were purchased from Sabon-Gari market, Zaria, Kaduna state. These seeds were processed and fermented using 5% mixed <em>Bacillus subtilis </em>and<em> Bacillus pumilis</em> as inoculum into 300g of unfermented seeds. Seeds were allowed to ferment naturally along side with seeds inoculat
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Ije, O. Jairus, and Momoh Zekeri. "China African economic relations with a focus on Nigeria: bilateral advantages." GLS KALP: Journal of Multidisciplinary Studies 4, no. 4 (2024): 39–52. http://dx.doi.org/10.69974/glskalp.04.04.83.

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Diplomatic relations between Nigeria and China for instance, was established on February 10, 1971. Relations between the two nations grew closer and stronger as a result of the international isolation and Western condemnation of Nigeria’s military regimes from 1970s to 1998. Also, conflict situations as well as competitions over natural resources have provided ideal opportunities for foreign powers such as China to intervene in the affairs of other countries like Nigeria. The Nigeria civil war, 1967 to 1970, offered such opportunity to foreign powers to intervene in the national affairs of oth
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Książki na temat ""okpehe""

1

Audu, Bem J., and Sylvester I. Ugbegili. History, globalization & relations in Africa: Festschrift in honour of Okpeh O. Okpeh, Jnr. Integrity Publishers, 2018.

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