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Selection of starter cultures for the production of ugba, a fermented soup condiment

✍ Scribed by Abiodun I. Sanni; A. Onilude; I. Fadahunsi; S. Ogunbanwo; R. Afolabi

Book ID
111706774
Publisher
Springer
Year
2002
Tongue
English
Weight
35 KB
Volume
215
Category
Article
ISSN
0044-3026

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Starter culture evaluation for the production of ugba from African oil bean seedPentaclethra macrophylla
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Ugba was prepared in the laboratory by the traditional method from the African oil bean seeds Pentaclethra macrophylla. Microorganisms were isolated from the fermenting slices of the beans at 24 h intervals for 5 days and characterised. The results show that only bacteria were isolated from the bean