title: The production of 'Kpaye'--a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds.
abstract: 'Kpaye', a fermented condiment from Prosopis africana seeds was produced using the traditional method. Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus were consistently isolated in the fermentations lasting 120 h. 'Kpaye'production involved a rise in pH, moisture content and total free amino acids while titratable acidity and reducing sugar decreased gradually after 24 h and 72 h of fermentation respectively.
authors.affiliation: Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria.
authors.forename: B O
authors.initials: BO
authors.lastname: Omafuvbe
authors.forename: S H
authors.initials: SH
authors.lastname: Abiose
authors.forename: O O
authors.initials: OO
authors.lastname: Adaraloye
mesh_terms: D001407:Bacillus / Q000302:isolation & purification*; D003212:Condiments / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D010936:Plant Extracts; D012639:Seeds / Q000382:microbiology*; D013997:Time Factors
chemical_list: D010936:Plant Extracts