Volatile Constituents of Ogiri-Igbo Condiment Produced by Traditional Alkaline Fermentation of Castor Oil Bean (Ricinus communis)
MC Ojinnaka, HO Okudu, NA Obeta, GC Okafor… - Nigeria Agricultural …, 2022 - ajol.info
This study was undertaken to determine and compare the volatile profiles of ogiri-igbo using
2% NaCl and 2% lime. Volatile components of traditionally fermented castor oil bean …
2% NaCl and 2% lime. Volatile components of traditionally fermented castor oil bean …
Phytochemical screening and GC-MS studies of some soup thickeners in southern Nigeria
EA Sunday, RA Ansari… - Journal of Pharmacognosy …, 2021 - phytojournal.com
The aim of this study was reveal in details the phytochemicals inherent in selected soup
thickeners namely Brachystegia eurycoma (achi), Mucuna solannie (ukpo) Detarium …
thickeners namely Brachystegia eurycoma (achi), Mucuna solannie (ukpo) Detarium …