Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk"
written by Sherifah Monilola Wakil, Oluwatobi Tolu Ayenuro, Kubrat Abiola Oyinlola,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014

has been cited by the following article(s):

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[6]	The effects of fermentation with water kefir grains on two varieties of tigernut (Cyperus esculentus L.) milk
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[7]	Analysis of airborne bacteria in environmental exposed tiger nuts (Cyperus esculentus) sold by street vendors in Abakaliki, Nigeria
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[8]	Evaluation of the Suitability of Tigernut Milk and Tigernut-Cow Composite Milks for Yoghurt Production
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[11]	Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both …
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[12]	CONTRIBUTION A LA VALORISATION DES TUBERCULES DE SOUCHET (CYPERUS ESCULENTUS): APPORT NUTRITIONNEL, ITINERAIRES …
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[14]	Effect of Microbial Fermentation on the Nutritional and Anti-Nutritional Composition of Fermented Mung Bean (Vigna radiata)
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[15]	Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues
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[16]	Evaluation of Microorganism from Integrated Processing Mixed Sheep Feces and Rice Straw as Starter Culture
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[17]	Natural tropical and chemical preservatives effects on shelf-life and hedonic acceptability of tiger-nut milk and soymilk under storage conditions: A review
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[18]	Tigernut Plant and Useful Application of Tigernut Tubers (Cyperus esculentus)-A Review
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[19]	Development of Maize-Tigernut Fortified Weaning Food Using Starter Cultures
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[20]	Physicochemical and Sensory Quality Assessment of 'Nono'Sold In Mangu Local Government Area of Plateau State, Nigeria
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[21]	Tigernut plant and useful application of tigernut tubers (Cyperus esculentus)—a review
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[22]	COMPARATIVE ASSESSMENT ON MICROBIAL AND SENSORY QUALITY OF TIGERNUT MILK TREATED WITH TWO CHEMICAL PRESERVATIVES
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[24]	Molecular Characterization of Non-lactic Bacteria in Lactic Fermented Tigernut-milk Drink and Effect of Ambient and Refrigeration Temperature Storage on Sensory …
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[25]	Fermentation of tigernut by lactic acid bacteria and tigernut-milk drink fermentation by lactic acid bacteria as a potential probiotic product
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[26]	Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system
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[27]	FERMENTATION OF TIGERNUT BY LACTIC ACID BACTERIA AND TIGERNUT-MILK DRINK FERMENTATION BY LACTIC ACID BACTERIA AS A POTENTIAL …
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[28]	Effect of natural flavouring agents and storage conditions on physicochemical properties and viability of probiotic lactic acid bacteria incorporated into tigernut …
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[29]	Effect of Storage Temperature on the Nutritional Compositions of Lactic Acid Bacteria Fermented Spicy Tigernut-Milk Drink
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[30]	Molecular Characterization of Non-lactic Bacteria in Lactic Fermented Tigernut-milk Drink and Effect of Ambient and Refrigeration Temperature Storage on Sensory Properties of the Drink Spiced with Ginger and Garlic
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[31]	Physicochemical Properties of Spicy Lactic Fermented Tigernut-milk Drink Monitored during Ambient and Refrigeration Temperature Storage
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[32]	Functional Lactic Beverage Supplemented with Commercial Lactic Acid Bacteria
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[33]	Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk
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[34]	Akoma et al 2016 sensory and microbiological quality of tigernut milk during storage JABB
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[35]	Novel Fermented Fruit and Vegetable-Based Products
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[36]	Influence of preservation methods on ph and microbiological quality of tiger nut (Cyperus esculentus) milk
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[39]	Starter Culture Technology: Fermented Foods
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[40]	Production and Evaluation of Yoghurt from Mixtures of Cow Milk, Milk Extract from Soybean and Tiger Nut
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[41]	Comparison of the Nutritional Value of Cow's Milk and Plant-Based Milks


[42]	A Qualitative Study of Microbiological Analysis of Raw Milk Samples and Yogurt from Different Selected Districts of Bangladesh


[43]	Dutse Journal of Pure and Applied Sciences Journal/Dutse Journal of Pure and Applied Sciences/Vol. 9 No. 3b (2023)/Articles Open Access

[1]	MALDI-TOF MS profiling and antifungal activity of lactic acid bacteria from kunu aya, a tiger nut traditional beverage of Nigeria Food Bioscience, 2024 DOI:10.1016/j.fbio.2024.104581

[2]	Comparison of the Nutritional Value of Cow’s Milk and Plant-Based Milks Black Sea Journal of Agriculture, 2023 DOI:10.47115/bsagriculture.1331725

[3]	The effects of fermentation with water kefir grains on two varieties of tigernut (Cyperus esculentus L.) milk LWT, 2022 DOI:10.1016/j.lwt.2022.114164

[4]	Growth Behavior of Probiotic Lactobacillus casei 01 in Tiger Nut Milk Prepared with Milk By-Products Pakistan Journal of Biological Sciences, 2021 DOI:10.3923/pjbs.2021.984.988

[5]	Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert Foods, 2021 DOI:10.3390/foods10123010

[6]	Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues Beverages, 2020 DOI:10.3390/beverages6030053

[7]	Evaluation of Microorganism from Integrated Processing Mixed Sheep Feces and Rice Straw as Starter Culture IOP Conference Series: Earth and Environmental Science, 2019 DOI:10.1088/1755-1315/334/1/012010

[8]	Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system LWT - Food Science and Technology, 2017 DOI:10.1016/j.lwt.2017.03.046

[9]	Novel Food Fermentation Technologies Food Engineering Series, 2016 DOI:10.1007/978-3-319-42457-6_13

[10]	Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk LWT, 2016 DOI:10.1016/j.lwt.2016.07.067

[11]	Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria International Journal of Food Science, 2015 DOI:10.1155/2015/502910

[12]	Advances in Bioprocess Technology 2015 DOI:10.1007/978-3-319-17915-5_21

[13]	Advances in Bioprocess Technology 2015 DOI:10.1007/978-3-319-17915-5_21

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