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Protein based condiment cube mold

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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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

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