alexa The production of 'Kpaye'--a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds.
Food & Nutrition

Food & Nutrition

Journal of Probiotics & Health

Author(s): Omafuvbe BO, Abiose SH, Adaraloye OO

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Abstract 'Kpaye', a fermented condiment from Prosopis africana seeds was produced using the traditional method. Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus were consistently isolated in the fermentations lasting 120 h. 'Kpaye'production involved a rise in pH, moisture content and total free amino acids while titratable acidity and reducing sugar decreased gradually after 24 h and 72 h of fermentation respectively.
This article was published in Int J Food Microbiol and referenced in Journal of Probiotics & Health

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