Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production

Fermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mix...

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Bibliographic Details
Main Authors: C. O. Nwokeleme, J. Obeta Ugwuanyi
Format: Article
Language:English
Published: Wiley 2015-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2015/706328
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