Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

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. Volatile compounds were isolated from dawadawa-type condiments using headspace sol...

Full description

Bibliographic Details
Main Authors: Gabriel B. Akanni, Henriëtte L. De Kock, Yvette Naudé, Elna M. Buys
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Alkaline fermentation
Bacillus species
Dawadawa
Bambara groundnut
Volatile compounds
Headspace solid phase microextraction (SPME)
Gas chromatography–time of flight mass spectrometry (GC × GC–TOFMS).
Online Access:http://dx.doi.org/10.1080/10942912.2018.1460757

Internet

http://dx.doi.org/10.1080/10942912.2018.1460757

Similar Items