Ojewumi, M. E. and Adenuga, Bolaji Adeoye (2019) Protein based condiment cube mold. Biodiversity International Journal, 3 (4). pp. 179-181.
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Abstract
African locust bean (Parkia biglobosa) seed was fermented to a protein based soup and stew additive. Fermentation was carried out for three days after which the fermented seeds were oven dried at a very low temperature for four days. Dried fermented seed were powdered and compressed using the fabricated mold into cubes
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | locust beans, fermentation, mold, Parkia biglobosa |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | Mrs Patricia Nwokealisi |
| Date Deposited: | 17 Mar 2021 12:49 |
| Last Modified: | 17 Mar 2021 12:49 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/13906 |
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