Effects of fermentation on the carbohydrate, mineral, and protein contents of cassava during “fufu” production
- 30 June 1989
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 2 (2) , 170-176
- https://doi.org/10.1016/0889-1575(89)90078-1
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Effects of the retting of cassava on product yield and cyanide detoxicationInternational Journal of Food Science & Technology, 1985
- Studies on the microbiology of cassava retting for foo‐foo productionJournal of Applied Bacteriology, 1984
- Composition of some tropical tuberous foodsFood Chemistry, 1984
- Analysis of various Nigerian foodstuffs for crude protein and mineral contents by neutron activationFood Chemistry, 1984
- Traditional cassava-based foods: Survey of processing techniquesEconomic Botany, 1982
- Changes in some chemical constituents during the fermentation of cassava tubers (Manihot esculenta, Crantz)Food Chemistry, 1980
- Processing of Cassava to Gari and Other FoodstuffsStarch ‐ Stärke, 1980
- Effect of processing on ascorbic acid in different varieties of cassava (Manihot esculenta, Crantz)International Journal of Food Science & Technology, 1979
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956
- The application of the anthrone reagent to the estimation of starch in cerealsJournal of the Science of Food and Agriculture, 1956