Author(s): Omafuvbe BO, Abiose SH, Adaraloye OO
Abstract Share this page
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