Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food

Authors

Patience C. Obinna-Echem, Rivers State University of Science and Technology
Victor Kuri, School of Biological and Marine Sciences
Jane Beal

ORCID

• Victor Kuri: 0000-0003-1706-7597

DOI

10.1002/jsfa.6264

Publication Date

2014-01-01

Publication Title

Journal of the Science of Food and Agriculture

Volume

94

Issue

2

ISSN

0022-5142

Keywords

akamu, lactic acid bacteria, yeasts, acidity, proximate composition

First Page

331

Last Page

340

Recommended Citation

Obinna-Echem, P., Kuri, V., & Beal, J. (2014) 'Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food', Journal of the Science of Food and Agriculture, 94(2), pp. 331-340. Available at: 10.1002/jsfa.6264