Results 21 to 30 of about 74 (55)
Beverages, 2019 Nature has made nutritive products in such a way that it cannot be manufactured in laboratories or in mills. Coconut Neera is the natural sap of the mature coconut palms rich with all essential nutrients, minerals and vitamins for human health ...
Mohankumar Chinnamma +4 more
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Antimicrobial Properties of Cocos nucifera: A Review
CORD, 2015 Akinyele, T.A., 2011. Assessment of the antibacterial properties of n-Hexane extract of Cocos Nucifera and its interactions with some Conventional antibiotics. Masters Dissertation. University of Fort Hare, Alice. Alan´ıs, A.D., Calzada, F, Cervantes
Lalitha Ramaswamy
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Preservation Of Coconut Toddy Sediments As A Leavening Agent For Bakery Products
, 2015 Toddy sediment (TS) was cultured in a PDA medium to determine initial yeast load, and also it was undergone sun, shade, solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and 60oC) drying with a view to preserve viability of yeast. Thereafter, this study was conducted according to two factor factorial design in order to determine best ...
B. R. Madushan +2 more
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Abstract Coconut toddy is a mild alcoholic drink which has high nutritive properties. The sap of coco palm undergoes natural fermentation and leads to change in physiochemical, microbiological and nutritive values. The toddy was subjected to various filtration techniques, then the filtered sample was separated into four batches and pasteurized by ...
B. KIRTHIGA +6 more
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Isolation and identification of the genera Acetobacter and Gluconobacter in coconut toddy (mnazi)
African Journal of Biotechnology, 2010 This study investigated the occurrence and identified the dominant spoilage genera of acetic acid bacteria in coconut wine (mnazi), by plating the dilution series previously pre-enriched in a basalmedium onto GYP agar, followed by physiological and biochemical tests.
Kadere, TT +4 more
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ISOLATION AND IDENTIFICATION OF ACETIC ACID AND LACTIC ACID BACTERIA FROM TUBA AND LAMBANOG TODDY
Annals of Tropical Research, 1982 Tuba and lambanog toddy were sampled for identification of acetic acid and lactic acid bacteria using tryptone glucose yeast extract bromcresol green actidione agar, Beijerinck agar with Andrade's indicator plus actidione and tomato juice agar plus ...
Jesusito L. Lim, William L. Fernandez
doaj
Journal of the National Science Foundation of Sri Lanka, 1998 Several yeast strains capable of fermenting glucose at 40°(5 were isolated fromcoconut toddy. Two strains, whichgavehighethanol concentration at 40° C were identified as strains of Saccharomyces cereuisiae. Strain T-31 (NCYC 2401) at 40°C gave high alcohol concentration in both YPS and molasses media, 7.4% and 5.4% v/v respectively, while strain SK-33 (
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Food Science and PreservationRecent studies have highlighted the significant potential of lactic acid bacteria to remove Aflatoxin B1 (AFB-1) through enzymatic degradation, adsorption, and absorption. In this study, we molecularly characterized lactic acid bacteria isolated from coconut toddy (“tuba”) and assessed their potential to remove AFB-1.
Clyde S. Baltazar +6 more
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Floral Attributes And Toddy Yield Of Selected Dwarf Coconut Varieties As Affected By Tapping Season
Sustainable Energy and Environment ReviewThe study was conducted to determine the floral attributes and toddy yield of selected dwarf varieties locally available in Capiz State University Burias Campus, Burias, Mambusao, Capiz, Philippines. The study was conducted using a Completely Randomized Design for a factorial experiment.
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Abstract This study assesses the efficacy of toddy, specifically nipa (Nypa fruticans) toddy and coconut (Cocos nucifera), as a leavening agent in baked goods, employing sensory evaluation and expansion growth assessment. Results indicate that nipa (Nypa fruticans) toddy positively influences cupcakes' Taste, Texture, appearance, and growth expansion.
MARINEL E. JOSOL +3 more
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