Suitability of bacterial fermentation and foil packaging of condiment from African mesquite (Prosopis africana) seeds for nutritional retention and commercialization

The process for bacterial fermentation and foil packaging of condiment (Okpeye) from African mesquite seeds was described and its nutritional enrichment and packaging improvement for commercialization were verified. The seeds (1 Kg) were cleaned, washed and boiled in autoclave at 121C for 2 h, cooled, drained, de-hulled and divided into two portions of 300 g each. One portion was placed in s...
Source: African Journal of Microbiology Research - Category: Microbiology Source Type: research