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Biochemical changes during the natural fermentation of the african oil bean (Pentaclethra macrophylla) for the production of Ugba
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.2740370312openalex-snapshot
Processing and fermentation of the african locust bean (Parkia filicoidea Welw.) to produce dawadawa
inferredcites →https://doi.org/10.1016/0308-8146(86)90094-4openalex-snapshot
Effect of fermentation on the thiamin, riboflavin and niacin contents of melon seed (Citrullus vulgaris) and African oil bean seed (Pentaclethra macrophylla)
inferredcites →https://doi.org/10.1016/0308-8146(86)90104-4openalex-snapshot
The effect of fermentation on carbohydrate and fatty acid composition of African oil bean seed (Pentaclethra macrophylla)
inferredcites →https://doi.org/10.1016/s0021-9258(18)85062-1openalex-snapshot
THE ESTIMATION OF SUGAR IN DIABETIC URINE, USING DINITROSALICYLIC ACID
inferredcites →https://doi.org/10.1016/s0315-5463(72)74132-2openalex-snapshot
Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and Millet
inferredcites →https://doi.org/10.1021/ac00238a015openalex-snapshot
Interference in determination of ammonia with the hypochlorite-alkaline phenol method of Berthelot
inferredcites →https://doi.org/10.1080/0142968x.1982.11904255openalex-snapshot
Biochemical Changes During Melon Fermentation for Ogiri Production
inferredcites →https://doi.org/10.1085/jgp.30.4.291openalex-snapshot
CRYSTALLINE SOYBEAN TRYPSIN INHIBITOR
inferredcites →https://doi.org/10.1093/jaoac/21.4.704openalex-snapshot
Chemical Analysis of Foods and Food Products
inferredcites →https://doi.org/10.1097/00010694-193812000-00006openalex-snapshot
The Chemical Analysis of Foods and Food Products
inferredcites →https://doi.org/10.1111/j.1365-2621.1977.tb00096.xopenalex-snapshot
Biochemical changes in experimental soy sauce Koji
inferredcites →https://doi.org/10.1111/j.1365-2621.1982.tb05025.xopenalex-snapshot
Composition and Food Potential of African Oil Bean ( Pentaclethra macrophylla ) and Velvet Bean ( Mucuna uriens )
inferredcites →https://doi.org/10.1111/j.1365-2621.1983.tb09241.xopenalex-snapshot
Protein Quality of African Oil Bean Seed (Pentaclethra machrophylla)
inferredcites →https://doi.org/10.1111/j.1365-2621.1985.tb00379.xopenalex-snapshot
Biochemical changes in fermenting African locust bean (Parkia biglobosa) during ‘iru’ fermentation
inferredcites →https://doi.org/10.1111/j.1365-2621.1986.tb01933.xopenalex-snapshot
Rapid in vitro enzymic predictive model for the in vivo digestibility of food proteins
inferredcites →https://doi.org/10.1111/j.1365-2672.1983.tb02639.xopenalex-snapshot
A note on the micro‐organisms associated with the fermentation of seeds of the African oil bean tree ( Pentaclethra macrophylla )
inferredcites →https://doi.org/10.1128/aem.34.6.773-776.1977openalex-snapshot
Production of vitamin B-12 in tempeh, a fermented soybean food
inferredcites →https://doi.org/10.1128/aem.44.2.301-307.1982openalex-snapshot
Isolation and characterization of Schwanniomyces alluvius amylolytic enzymes
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.3201120openalex-extracted
Effects of Difference Processing Methods on Microbiological Properties an African Oil Bean Product
inferred← citeshttps://doi.org/10.1002/fsn3.481openalex-snapshot
Fermentation induced changes in volatile components of African oil bean (Pentaclethra macrophylla Benth) seeds
inferred← citeshttps://doi.org/10.1002/jsfa.5805openalex-snapshot
Effect of micronisation of pre‐conditioned cowpeas on cooking time and sensory properties of cooked cowpeas
inferred← citeshttps://doi.org/10.1007/s10499-024-01615-zopenalex-snapshot
Alterations in feeding preference and gastric emptying of giant freshwater prawn (Macrobrachium rosenbergii) following administration of varying quantities of fermented soybean meal
inferred← citeshttps://doi.org/10.1016/0740-0020(90)90003-zopenalex-snapshot
Microbiological study of the traditional processing of African oil bean (Pentaclethra macrophylla Bentham) for ugba production
inferred← citeshttps://doi.org/10.1016/0740-0020(91)90052-4openalex-snapshot
Production oftempeh from the African yam bean (Sphenostylis stenocarpa Hams)
inferred← citeshttps://doi.org/10.1016/0963-9969(95)00045-3openalex-snapshot
Nigerian indigenous fermented foods: their traditional process operation, inherent problems, improvements and current status
inferred← citeshttps://doi.org/10.1016/b978-0-323-98341-9.00012-8openalex-snapshot
African legume, pulse, and oilseed-based fermented products
inferred← citeshttps://doi.org/10.1016/j.afres.2022.100082openalex-snapshot
Probiotic potential and viability of bacteria in fermented African oil bean seed (Pentaclethra macropyhlla): A mini review
inferred← citeshttps://doi.org/10.1016/j.nifoj.2015.04.015openalex-snapshot
Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach
inferred← citeshttps://doi.org/10.1016/s0189-7241(15)30120-xopenalex-snapshot
Bacteria Species Associated with Ugba (Pentaclethra macrophylla) Produced Traditionally and in the Laboratory and the Effect of Fermentation on Product of Oligosaccharide Hydrolysis
inferred← citeshttps://doi.org/10.1023/a:1007906413195openalex-snapshot
An Evaluation of the Microflora Associated with Fermented African Oil Bean (Pentaclethra Macrophylla Bentham) Seeds During Ugba Production
inferred← citeshttps://doi.org/10.1023/a:1008100207577openalex-snapshot
An evaluation of the effect of Bacillus cells and Bacillus spores in association with cowpea granules as starter cultures for the fermentation of African oil bean (Pentaclethra macrophylla Bentham) to `ugba'
inferred← citeshttps://doi.org/10.1023/a:1008100930856openalex-snapshot
Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour
inferred← citeshttps://doi.org/10.1023/b:qual.0000040318.86089.1aopenalex-snapshot
Effect of processing on the chemical qualities and functional properties of soy flour
inferred← citeshttps://doi.org/10.1063/1.5138562openalex-snapshot
Thermal energy assessment of oil bean stalk as a novel additive to building ceilings
inferred← citeshttps://doi.org/10.1080/01435698.1995.9752935openalex-snapshot
PENTACLETHRA MACROPHYLLA: POPULATION CHARACTERISTICS, DISTRIBUTION AND CONSERVATION STATUS IN NIGERIA
inferred← citeshttps://doi.org/10.1108/00346650810906985openalex-snapshot
Storage stability of improved dambu produced from different cereal grains
inferred← citeshttps://doi.org/10.1111/j.1365-2672.1992.tb03633.xopenalex-snapshot
Fermentative preservation of plant foods
inferred← citeshttps://doi.org/10.1155/2015/706328openalex-snapshot
Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophyllaBenth) Seeds for “Ugba” Production
inferred← citeshttps://doi.org/10.1186/2193-1801-2-470openalex-snapshot
Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food
inferred← citeshttps://doi.org/10.1186/s43014-024-00265-1openalex-snapshot
Urging bioactive peptide exploration in African fermented legumes: insights from microbial proteolysis to gastrointestinal stability
inferred← citeshttps://doi.org/10.1590/s1516-89132013000100013openalex-snapshot
Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments
inferred← citeshttps://doi.org/10.21203/rs.3.rs-10028847/v1openalex-snapshot
Identification of Volatile compounds from Pure Culture fermentation of African Oil Bean Seed using Lactobacillus fermentum and Bacillus subtilis
inferred← citeshttps://doi.org/10.3109/10408419309113527openalex-snapshot
Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybeans and/or Cereal Grains
inferred← citeshttps://doi.org/10.3109/10408419609106457openalex-snapshot
Alkaline-Fermented Foods: A Review with Emphasis on Pidan Fermentation
inferred← citeshttps://doi.org/10.3389/fmicb.2016.01153openalex-snapshot
The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment
inferred← citeshttps://doi.org/10.3923/pjbs.2010.489.496openalex-snapshot
Ugba, the Fermented African Oilbean Seeds; its Production, Chemical Composition, Preservation, Safety and Health Benefits
inferred← citeshttps://doi.org/10.3923/pjn.2006.606.607openalex-snapshot
Effect of Bacillus sphaericus on Proximate Composition of Soybean (Glycine max) for the Production of Soy Iru
inferred← citeshttps://doi.org/10.4236/aim.2020.1012044openalex-snapshot
Development of Starter Culture for the Production of African Condiments and Seasoning Agents
inferred← citeshttps://doi.org/10.4236/aim.2023.138024openalex-snapshot
Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment
inferred← citeshttps://doi.org/10.5772/intechopen.83466openalex-snapshot
African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values
inferred← citeshttps://doi.org/10.5897/ajfs11.062openalex-snapshot
Physicochemical characteristics of fermenting castor seeds containing lime and NaCl as additives
inferred← citeshttps://doi.org/10.5897/ajfs11.195openalex-snapshot
The microorganisms and compounds influencing the organoleptic properties of Ugba (fermented Pentaclethra macrophylla Benth. seeds)
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