Bridget Okiemute Omafuvbe

Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments

Bridget Okiemute Omafuvbe, O.S. Falade, Bolanle A. Osuntogun et al. · Pakistan Journal of Nutrition · 2004 · 141 citations · Full text

Engineering, Botany, Food Analysis +21

Microbiological and biochemical changes in the traditional fermentation of soybean for ‘soy-daddawa’ — Nigerian food condiment

Bridget Okiemute Omafuvbe, O. O. Shonukan, Sumbo H. Abiose · Food Microbiology · 2000 · 110 citations

Food Chemistry, Food Fermentation, In Vitro Fermentation +11

Fermentation of soybean (Glycine max) for soy- daddawa production by starter cultures ofBacillus

Bridget Okiemute Omafuvbe, Sumbo H. Abiose, O. O. Shonukan · Food Microbiology · 2002 · 78 citations

Starter Cultures, Food Fermentation, In Vitro Fermentation +10

Microbiological and physico-chemical properties of some commercial Nigerian honey

Bridget Okiemute Omafuvbe, Olumuyiwa O. Akanbi · African Journal of Microbiology Research · 2009 · 71 citations · Full text

Food Processing Facilities, Microbial Ecology, Food Microbiology +18

The production of ‘Kpaye’ – a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds

Bridget Okiemute Omafuvbe, Sumbo H. Abiose, O.O Adaraloye · International Journal of Food Microbiology · 1999 · 36 citations

‘ Kpaye ’, Food Fermentation, In Vitro Fermentation +4