Studies on Akamu, a traditional fermented maize food

Studies on Akamu, a traditional fermented maize food

Microbiological and some physicochemical properties of akamu, a fermented maize food were studied. Microbial population, pH, titratable acidity, protein, sugar and starch were measured during the fermentation. The initial microflora consisted ofa heterogenous mixture of microorganisms namely Lactoba...

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Autores principales: Ogbonnaya,Nwokoro, Bernice Chidinma,Chukwu
Lenguaje:English
Publicado: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2012
Materias:
Akamu
microbial population levels
protein
reducing sugar
starch
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182012000400011
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