Traditional fermented condiments (dawadawa, iru, ogiri) based on vegetable proteins, and
consumed by different ethnic groups in Nigeria have been the pride of culinary traditions for …

Nigerian indigenous fermented foods (NIFF) are reviewed in this report outlining their
traditional status as well as any significant scientific and/or technological steps or …

The traditional production of 'daddawa'from the fermentation of soybean involves
predominantly Bacillus species notably B. subtilis, B. licheniformis and B. pumilus …

Bacillus species (Bacillus subtilis, B. licheniformis and B. pumilus) previously isolated from
samples of soy-daddawa prepared traditionally were tested singly and in combinations (as …

Forty-two cultures of Bacillus species isolated from soybean dawadawa were screened for
their proteolytic activity on Skim Milk Agar, amylolytic activity on Starch Agar, and ability to …

Microorganisms involved in the fermentation of soyabeans to produce the traditional N.
Nigerian condiment daddawa were characterized. Soyabeans were roasted for 3 min …

Fermented food flavoring condiments are products usually derived from the fermentative
activities of microorganisms on vegetable proteins of legumes or oil seeds. Africa is a …

The quality of African locust bean seed fermented with three (3) different types of starter
cultures were investigated. Freshly prepared Bacillus Subtilis, Saccharomyces cerevisiae …

Effect of different stabilizers on acceptability and shelf- stability of soy-yoghurt Page 1 African
Journal of Biotechnology Vol. 6 (8), pp. 1000-1003, 16 April 2007 Available online at …

In the recent years, research efforts in the developing countries have been geared towards
the improvement of protein quality foods using blends of legume and cereal which is …