Contamination of fermented foods in Nigeria with fungi

Contamination of fermented foods in Nigeria with fungi

This study assessed the safety and quality of some fermented foods in Nigeria. Cluster sampling was used to obtain different fermented foods: maize gruel (ogi), locust beans (iru), sorghum meal (ogi baba), dried locust beans (dried iru), African oil bean seed (ugba) and melon (ogiri) from Southwest Nigeria. Moisture content, Total Titratable Acidity, pH, and fungal diversity within each...
 
Published at LWT - Food Science and Technology
Volume 86
Pages 76-84
Published in 2017
 
 
visit (http://www.sciencedirect.com/science/article/pii/S0023643817305236)
 
 
Ifeoluwa Adekoya , Adewale Obadina , Judith Phoku , Obinna Nwinyi , Patrick Njobeh
Nwinyi Obinna » Prof. Obinna is actively involved in bioremediation of persistent organic pollutants in the environment .His research focus is on studies of incidence of persistent organic pollutants within our environment (Soil and water). His studies hinges on the bacterial mechanisms utilized by bacterial species in degrading persistent organic pollutants within our tropical environment; assay of the... view full profile
Nwinyi Obinna
 
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