Introduction: Fermented Parkia biglobosa seed is an essential condiment in Nigeria for its unique flavor and nutritional value. Aims: The study investigated the influence of spices such as Aframomum melegueta (alligator pepper), Zingiber officinale (ginger), Allium sativum (garli...
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Research Article10.9734/sajrm/2024/v18i4353
Introduction: The majority of people in Nigeria consume Garri, as it is known there. It can be consumed by mixing it with cold water, sugar, or milk to make a snack, or by reconstituting it with hot water to make a thick paste that can be eaten with soup or stew. However, the lac...
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Research Article10.9734/sajrm/2023/v15i2283
Aims: A comparative study of fungi and bacteria fermentation of soybean (Glycine max) was carried out to determine the effect of fermentation on the nutritional composition of their fermented products: tempeh and ‘soy-iru’. Study Design: The experiment was carried out in the Depa...
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Research Article10.9734/arrb/2019/v32i430094
The study was carried out to determine the effect of different concentrations of ‘kuuru’ on the nutritional quality of fermented African locust bean (Parkia biglobosa) seeds. The dried seeds were processed into ‘iru-pete’, either by boiling the seeds with varying concentrations (...
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Research Article10.9734/JAMB/2017/32551
The determination of the effect of processing on nutritional composition and level of undigested oligosaccharide in Cucumeropsis mannii seeds was carried out. The dried melon seeds were sorted, cleaned, soaked in 60mL water for 15 min for easy removal and de-hulled to get the cot...
Open access
Research Article10.9734/ijbcrr/2020/v29i530187
The research was carried out to collect some useful information on Lagenaria siceraria (Calabash gourd melon) seeds. The dried melon seeds were sorted, cleaned, soaked in water for easy removal and dehulled by abrasion to get the cotyledons, which were divided into three parts. T...
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Research Article10.9734/afsj/2019/v8i429998
This research was carried out to determine the effect(s) of different processing methods on the nutritional composition of Plukenetia conophora (Africa walnut) seeds. The dried walnut seeds were sorted, cleaned, cracked and dehulled by abrasion to get the cotyledons. The raw samp...
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Research Article10.9734/MRJI/2018/41024
Ogiri, a fermented product of melon seed (Citrullus vulgaris), is a fermented condiment rich in vitamins and protein commonly consumed in South-East and Western Nigeria. It was produced by sorting the dehulled seed by hand to remove the spoilt seeds, washing, boiling for 4 h, as...
Open access
Research Article10.9734/IJBCRR/2017/29804