Protein based condiment cube mold

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dc.creatorOjewumi, M. E., Adenuga, Bolaji Adeoye
dc.date2019
dc.date.accessioned2025-04-04T17:22:49Z
dc.descriptionAfrican locust bean (Parkia biglobosa) seed was fermented to a protein based soup and stew additive. Fermentation was carried out for three days after which the fermented seeds were oven dried at a very low temperature for four days. Dried fermented seed were powdered and compressed using the fabricated mold into cubes
dc.formatapplication/pdf
dc.identifierhttp://eprints.covenantuniversity.edu.ng/13906/
dc.identifier.urihttps://repository.covenantuniversity.edu.ng/handle/123456789/43889
dc.languageen
dc.subjectTP Chemical technology
dc.titleProtein based condiment cube mold
dc.typeArticle

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