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Browsing Food Science by Author "Akanni, Gabriel Bidemi"
Now showing items 1-4 of 4
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Akanni, Gabriel Bidemi (University of Pretoria, 2017)Dawadawa is an African condiment produced solely from the spontaneous alkaline fermentation of African locust beans but production from other legumes such as Bambara groundnut to produce dawadawa-type condiments has become ...
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Akanni, Gabriel Bidemi; Naude, Yvette; De Kock, Henrietta Letitia; Buys, E.M. (Elna Maria) (Springer, 2018-07)The aim of this study was to investigate the diversity of Bacillus species in dawadawa; aiding potential starter cultures selection for alkaline fermentation of bambara groundnut into dawadawa-type condiments based on their ...
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Fayemi, Olanrewaju E.; Akanni, Gabriel Bidemi; Elegbeleye, James Ayokunle; Aboaba, Olusimbo O.; Njage, Patrick M. (Elsevier, 2021-06)Fresh beef and meat products have been implicated in outbreaks of Shiga toxin-producing Escherichia coli (STEC) worldwide. This study investigated the prevalence of E. coli O157: H7 and non-O157 STEC serogroups in fresh ...
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Akanni, Gabriel Bidemi; De Kock, Henrietta Letitia; Naude, Yvette; Buys, E.M. (Elna Maria) (Taylor and Francis, 2018)The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. ...
Now showing items 1-4 of 4