Effect of fungi fermentation on organoleptic properties, energy content and in-vitro multienzyme digestibility of cassava products (flour and gari)

Nutrition and Health

Volumn 17, Issue 2, 2003, Pages 131-138

  Akindahunsi, A A ^a,b   Oboh, G ^a,b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b UNIVERSITY OF TRIESTE   (Italy)

Author keywords

Fungi fermentation; Multienzyme digestibility; Organoleptic property

Indexed keywords

AROMA; ARTICLE; ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; CALORIE; CALORIMETRY; CASSAVA; COLOR; CONTROLLED STUDY; DIGESTION; ENZYME ACTIVITY; FERMENTATION; FLUOR; FOOD ANALYSIS; FOOD QUALITY; FUNGAL STRAIN; FUNGUS; IN VITRO STUDY; NIGERIA; NONHUMAN; ORGANOLEPTIC PROPERTY; RHIZOPUS ORYZAE; SACCHAROMYCES; TASTE; YEAST;

ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; BIOTRANSFORMATION; DIGESTION; ENERGY METABOLISM; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; FUNGI; HUMANS; MANIHOT; MULTIENZYME COMPLEXES; NIGERIA; RHIZOPUS; SACCHAROMYCES; TANNINS;

ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; FUNGI; GARI; MANIHOT ESCULENTA; RHIZOPUS ORYZAE; SACCHAROMYCES;

EID: 0842287112     PISSN: 02601060     EISSN: None     Source Type: Journal    
DOI: 10.1177/026010600301700204     Document Type: Article

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